2000s Recipes + Menus

Korean Pancakes

Serves 4 (main course) or 8 (side dish)
  • Active Time:45 min
  • Start to Finish:2 3/4 hr (includes soaking mung beans)
November 2004
There are many kinds of Korean pancakes, but bindaedok, made with yellow mung beans and whipped eggs, have a light, airy texture. They are very versatile, and work well as an hors d’oeuvre, side dish, or vegetarian main course.

For dipping sauce

  • 3 tablespoons soy sauce
  • 2 teaspoons rice vinegar (not seasoned)
  • 1 tablespoon sesame seeds, toasted (see Tips)
  • 1/4 teaspoon dried hot red pepper flakes
  • 1/4 teaspoon Asian sesame oil

For pancakes

  • 1 cup dried peeled (yellow) mung beans*
  • 2 medium carrots
  • 1 bunch scallions (white and pale green parts only)
  • 1 (5-inch) fresh red chile, thinly sliced crosswise (2 tablespoons), including seeds
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 cup water
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped flat-leaf parsley
  • 2 tablespoons salt
  • 4 tablespoons vegetable oil
  • Special equipment:

    a Japanese Benriner** or other adjustable-blade slicer

Make dipping sauce:

  • Stir together all dipping-sauce ingredients in a small bowl.

Make pancakes:

  • Rinse mung beans in a sieve under cold running water until water runs clear. Cover beans with cold water by 2 inches in a bowl and soak, chilled, at least 2 hours.
  • Cut carrots into thin matchsticks, preferably using slicer. Halve scallions lengthwise and cut into 2-inch pieces. Combine carrots, scallions, chile, and garlic in a large bowl.
  • Drain mung beans and purée with water in a food processor until smooth, about 1 minute. Add eggs, flour, and salt and blend until smooth, about 30 seconds. Pour mixture over vegetables in bowl and stir with a flexible spatula. (Batter will be thick.)
  • Heat 1 tablespoon oil in a large heavy nonstick skillet (at least 8 inches across bottom) over moderate heat until hot but not smoking, then swirl to coat. Stir batter, then ladle 1 cup batter into skillet, pressing down lightly with a large spatula to flatten and evenly distribute vegetables, to make an 8-inch pancake (less than 1/2 inch thick). Cook until edges begin to bubble and turn golden, 1 to 2 minutes, then turn over with spatula and cook until other side is golden, 1 to 2 minutes more. Transfer pancake to paper towels to drain. Make 3 more pancakes in same manner, stacking them (after draining briefly) if desired. Transfer pancakes, 1 at a time, to a cutting board and cut each into 6 wedges. Serve warm or at room temperature with dipping sauce.
Cooks’ note: Mung beans can be soaked up to 12 hours.

*Available at Asian markets.
  • **Available at cookware shops and Uwajimaya (800-889-1928).
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