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Mung Bean Pancakes - Bindae Duk

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Bring a little bit of the Eastern Hemisphere into your household with these pancakes made of mung beans and kim chee.













Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber, Low Carb, Sugar-Free


cup mung beans hulled and split
cup ham or salt pork, finely diced*
cup kim chee chopped*
3tablespoons scallions, spring or green onions chopped
2teaspoons garlicVideo crushed
1teaspoon salt
½teaspoon black pepper
2large eggsVideo
1x vegetable oil with sesame oil*
* not incl. in nutrient facts


  • Mung beans which have been peeled and split in half. Substitute soy beans, canned chickpeas (garbanzos), or yellow lentils.

Soak the mung beans overnight in cold water, then drain well. Place in a food processor, blender or mortar and grind to a fairly smooth paste, adding about 1 cup cold water.

Stir in the remaining ingredients except the oils, beating until well mixed. If you don't have any kim chee you can use finely chopped Chinese cabbage. In this case, add a little chili powder to the pancake batter.

Heat a heavy skillet and oil lightly with a mixture of vegetable and sesame oils. Drop spoonfuls of the batter onto the skillet and cook until golden underneath, with small bubbles appearing on the surface. Flip over and cook the other side. As they cook, stack the pancakes under a cloth until the remainder are done. Serve hot or cold with chili and soy sauce dips.

First published: last updated: 2015-02-09




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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 5712% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 144mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 1%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

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