Korean Food: Mung Bean Pancake (녹두 빈대떡) Recipe Video


Cooking Time20 MinDifficulty LevelMedium
Health IndexAverageServings2
DishMain Ingredient


Main ingredients for the kimchi style
 Well fermented kimchi1⁄2 Cup (8 tbs)
 Green onion1⁄3 Cup (5.33 tbs)
 Red hot pepper1⁄2 Tablespoon (Optional)
Main ingredients for the traditional style
 Green onion1⁄4 Cup (4 tbs)
 Fresh mung bean sprouts1⁄4 Cup (4 tbs)
 Fern bake1⁄4 Cup (4 tbs)
Ingredients for the batter
 Mung beans1⁄2 Cup (8 tbs), dried and peeled
 Water1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
Marination ingredients for the pork
 Ground pork1⁄4 Cup (4 tbs)
 Sesame oil1⁄2 Teaspoon
 Cooking wine1⁄2 Teaspoon (Optional)
 Garlic1⁄2 Teaspoon, minced
 Salt2 Teaspoon
 Black pepper2 Pinch
 Ginger powder1 Dash

Nutrition Facts

Serving size

Calories 317 Calories from Fat 74

% Daily Value*

Total Fat 8 g12.7%

Saturated Fat 2.7 g13.6%

Trans Fat 0 g

Cholesterol 21.4 mg

Sodium 2713.9 mg113.1%

Total Carbohydrates 42 g14%

Dietary Fiber 12.2 g48.6%

Sugars 5.3 g

Protein 20 g40%

Vitamin A 36.2% Vitamin C 39.2%

Calcium 11.7% Iron 26%

*Based on a 2000 Calorie diet


1. In a bowl, soak the dried mung beans in water for 6 hours. After 6 hours, you will get about 1 cup of soaked mung beans.
2. After the beans are ready, combine all the ingredients for the pork in a bowl with the pork pieces. Mix and set it aside.

3. For the Kimchi Style, on a chopping board, chop the well-fermented kimchi and red hot pepper (optional) into small bite-sized pieces. Finely chop the green onion and onion. Keep aside.
4. For the Traditional Style, on a chopping board, chop the well-fermented kimchi, fresh mung bean sprout, and soaked fern brake into small bite sized pieces. Finely chop the green onion.
5. Rinse the soaked mung beans several times, drain and put it in a blender and add water. Grind the mung beans for a minute on high speed, or until you get a smooth bean paste batter.
6. In a large mixing bowl, combine all the chopped veggies of any one style, marinated pork, and salt with the batter. Mix well.
7. In a generously oiled and heated pan, spread one big spoonful of the mixture into round shapes. Fry both sides for 5 minutes on medium heat until golden brown.

8. Serve the mung bean pancake with ketchup.