Bindaeduk Cho Kanjang (Korean Mung Bean Pancakes with Dipping Sauce)

  • Serves

    makes ABOUT 30 PANCAKES


These savory Korean pancakes are made from a batter of ground mung beans flecked with pork, scallions, and pungent kimchi. Inspired by a recipe that first appeared in SAVEUR No. 68 (Aug/Sept 2003), they ran in our Jan/Feb 2014 SAVEUR 100 issue with the article 20 Years of SAVEUR: Mung Dynasty.


  • 2 cups dried, peeled mung beans, soaked overnight and drained
  • 4 oz. boneless pork loin, trimmed and finely chopped
  • 4 oz. kimchi, rinsed, drained, and finely chopped (about 1/2 cup), plus 1/2 cup kimchi pickling liquid
  • 1 12 cups mung bean sprouts, roughly chopped
  • 1 tbsp. kosher salt
  • 6 scallions, halved lengthwise and cut crosswise into 1" pieces
  • 5 cloves garlic, finely chopped
  • 12 cup canola oil
  • 14 cup soy sauce
  • 1 tbsp. white vinegar


Step 1

Purée mung beans and 1 3⁄4 cups water in a food processor until smooth; transfer to a bowl. Add pork, kimchi and pickling liquid, sprouts, salt, scallions, and garlic; stir until combined.

Step 2

Heat 2 tbsp. oil in a 12" nonstick skillet over medium heat. Working in batches and adding more oil as needed, place 1⁄4-cup amounts of mixture in pan. Cook, flipping once, until golden, 8–10 minutes. Transfer to paper towels to drain briefly, then place on a serving platter. Stir soy sauce and vinegar in a bowl; serve on the side for dipping.

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