Nokdu Bindaetteok – Mung Bean and Kimchi Pancake

Nokdu Bindaetteok dates back to at least the late 15th or very early 16th century and was originally considered a “poor man’s pancake”. Today it is a popular appetizer or snack and is served in many Korean restaurants.


Batter Ingredients :

7 ounces mung beans

12 ounces water (to soak beans)

2 Tablespoon rice

3 ounces water (to soak rice)

Other ingredients:

1/2 cup cooking oil

5 ounces pork (shoulder or loin)

5 ounces mung bean sprouts


4 1/2 ounces sour kimchi

3 ounces gossari (fern sprouts/fern brakken)

Pork Seasoning:

1/2 tablespoon soy sauce

1 clove garlic

1 small green onion

1 Teaspoon rice wine

1 Teaspoon sesame oil

1 dash ground black pepper

Bean Sprout Seasoning:

2 dashes salt

1 Teaspoon sesame oil

1 clove garlic

Kimchi Seasoning (if adding kimchi):

1/2 Teaspoon sugar

1 Teaspoon sesame oil

2 dashes kkaesoogeum — (sesame salt)

Gossari Seasoning (if adding Gossari):

1 Teaspoon clear (soup) soy sauce

1 Teaspoon minced garlic

1 Teaspoon minced scallion


1 green pepper

1 red pepper

1 scallion

Dipping sauce:

2 Tablespoon soy sauce

2 Tablespoon vinegar

2 Tablespoon sugar

Alternate For Dipping:




  • Beans and Rice:
    • Soak mung beans for about 8 hours, reserve the soak water.
    • Soak the rice for about 3 hours, drain, and rinse.
    • Place the soaked mung bean, rice, and the mung bean soak water in a blender and grind into a paste, adding a bit more water if needed to obtain a batter like consistancy.
  • Pork and Pork Seasoning:
    • Fine chop (mince) the pork.
    • Fine chop (mince) the garlic.
    • Fine chop (mince) the green onion.
    • Place the minced pork, garlic, and green onion into a bowl, add the rest of the seasonings, and mix well.
  • Bean Sprouts and Bean Sprout Seasoning:
    • Trim the tails and remove “skins” from the heads.
    • Bring a pot of water to a boil. Add sprouts and cook for one minute, then quickly remove from heat, drain, and rinse in cold water.
    • Fine chop (mince)the garlic.
    • Place sprouts and garlic in a bowl, add the rest of the seasonings, and mix well.
  • Sour Kimchi and Kimchi Seasoning:
    • Cut the kimchi into thin strips (Set aside a few leafy sections for garnish), place into a bowl, add all seasonings, and mix well.
  • Gossari and Gossari Seasoning:
    • Dried sprouts – Soak in water until softened (about 2 hours), rinse well.
    • Fresh Fern sprouts – Wash thoroughly in cold running water.
    • Fresh and Dried – Bring a pot of water to a full boil, add fern sprouts, cook for about two minutes then drain and rinse in cold water.
    • Fine chop (mince) the garlic.
    • Place the fern sprouts and garlic into a bowl, add remaining seasonings, and mix well.
  • Garnish:
    • Cut the green onion in half lengthwise, then cut cut each half into roughly 1 1/2 inch lengths.
    • Thin slice the peppers on a diagonal.
  • Dipping Sauce:
    • Mix all ingredients well in a small bowl and chill.


Arrange all ingredient bowls for quick and easy access near your stove.

Heat a well oiled frying pan over medium heat.

Spoon some of the batter into the pan and quickly spread some of each ingredient (except garnish) on top.

Spoon a small amount of batter on top of the “filling”.

Lightly press some of each garnish into the batter.

Cook a few minutes until outer edges begin to brown and crisp, then flip, press down slightly, and cook until done (outer edges should be crisp and surface should be a mottled light and dark brown, and crisp along the edges of the garnish).

Serve warm with the dipping sauce or simply drizzle with warmed honey.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: About 4 ounces.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Amount Per Serving

Calories 224.36

Calories From Fat (68%) 153.42

Calories From Protein (15%) 33.44

Calories From Carbohydrates (17%) 37.5

Calories From Alcohol (0%) 0

% Daily Value

Total Fat 17.32g 27%

Saturated Fat 2.99g 15%

Monounsaturated Fat 4.44g

Polyunsaturated Fat 8.87g

Trans Fatty Acids 0.02g

Cholesterol 15.24mg 5%

Sodium 379.23mg 16%

Potassium 295.78mg 8%

Total Carbohydrates 9.46g 3%

Fiber 2.66g 11%

Sugar 2.21g

Sugar Alcohols 0g

Net Carbohydrates 6.8g

Protein 8.71g 17%

Vitamin A 546.03IU 11%

Vitamin C 20.28mg 34%

Calcium 34.64mg 3%

Iron 1.14mg 6%

Vitamin E 1.35mg 14%

Vitamin D 0IU

Thiamin 0.24mg 16%

Riboflavin 0.15mg 9%

Niacin 2.01mg 10%

Vitamin B6 0.21mg 11%

Folate 68.55mcg 17%

Vitamin B12 0.13mcg 2%

Pantothenic Acid 0.35mg 4%

Vitamin K 40.95mcg 51%

Phosphorus 102.4mg 10%

Magnesium 31.08mg 8%

Zinc 1.02mg 7%

Copper 0.15mg 8%

Manganese 0.27mg 14%

Selenium 9.29mcg 13%

Alcohol 0g

Caffeine 0mg

Water 85.79g 0%

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