Korean mung bean pancakes are heartier versions of the kimchi or scallion pancakes you see at the restaurants. It is made of pureed beans and rice, which give it a more substantial and slightly crunchier feel. The taste is still filled with savory korean flavors and blanched vegetables like ferns and beansprouts are added for additional crunch.

Probably the most unique thing about these pancakes (other than the fact that they are baked) is that it is made from the whole mung bean and the whole rice kernel. Traditional recipes are made with split mung beans without the green skin and also glutinous white rice, which doesn’t carry any of the fibers and nutrients of the bran. Surprisingly, adding the beans and rice in whole form didn’t affect the taste of the pancakes, so choosing the one with more nutrients and fiber is a no-brainer.

Baked Vegan Korean Mung Bean Pancakes (Bindaetteok)

(Makes about 8 small pancakes)

  • 1 cups dried mung beans, soaked overnight
  • 1/4 cup brown rice, soaked overnight
  • 1/4 cup water
  • 2 garlic cloves
  • 1 teaspoon soy sauce
  • 1 teaspoon vegan fish sauce
  • 3/4 cups kimchi, chopped
  • 1/4 cup kimchi juice
  • 1 pound beansprouts, blanched and drained
  • salt to taste

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Blend together mung beans, brown rice, garlic cloves and 1/4 cup of water until smooth.
  3. Add in soy sauce, vegan fish sauce, kimchi, kimchi juice and beansprouts. Add additional salt to taste.
  4. On a sheetpan with a greased silicon pad, scoop about a quarter cup of batter for each pancake. Use the back of a spoon to spread the batter until pancake is 3-4 inches in diameter.
  5. Bake for 30 minutes, flipping the pancakes in between, until both sides are golden brown and crunchy.
  6. Serve with soy sauce.