Vegan bindaetteok: Korean style savoury pancakes

I tasted bindaetteok at a Korean restaurant in Stockholm and I was hooked. I just had to learn how to make these. I found a recipe online which I tweaked to suit my palate and the contents of my pantry…

Bindaetteok_Lentils and buckwheat_31082016

Bindaetteok are made of mungbeans and sweet rice. I substituted the mungbeans with coral lentils, and the rice first with unpolished rice, then with a mix of rice and whole buckwheat grains and finally with a solo of buckwheat. All three alternatives worked really well, but personally I prefer the buckwheat-lentil combination. Healthful and nutritious. 

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The rice/buckwheat and the lentils are washed and soaked overnight. The next day they are strained, ground to a thick paste and mixed with a range of goodies, vegetables and spices.  

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The paste is then spooned out and baked on a hot greased skillet. Depending on the spoonful, you could get between 16 to 30 patties, enough to feed 4-5 people.
Bindaetteok_Korean mungbean pancakes_23082016JPGBindaetteok taste best directly off the skillet, but you can also make a batch and keep it in the freezer.  Bindaetteok are eaten with a simple dip, made of 2 tbsp soy-sauce, 1 tbsp white vinegar and (toasted) sesame seeds.

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These savoury pancakes, loaded with protein and minerals have become a new staple around here…Why don’t you try them yourself?



Vegan bindaetteok: Korean style savoury pancakes
Serves 4
Vegan savoury Korean-style pancakes.
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Cook Time
30 min
Total Time
1 hr
Cook Time
30 min
Total Time
1 hr
  1. 160 g whole buckwheat grains, or unpolished rice, or a mix of both
  2. 80 g coral lentils
  3. 200 g bean sprouts
  4. 70 g spring onions (3-4 spring onions)
  5. 50 g shredded carrot (a small carrot)
  6. 50 g shredded red pepper (a small pepper)
  7. 2 garlic cloves, minced
  8. 1 tbsp sesame oil
Spices and flavourings
  1. 2 tbsp glutenfree soy sauce
  2. 1 tbsp white vinegar
  3. 1 tsp chili flakes
  4. ground black pepper
  5. pinch of salt
For the soy sauce dip
  1. 2 tbs glutenfree soy sauce
  2. 1 tbsp white vinegar
  3. toasted sesame seeds (optional)
  1. Wash the lentils & buckwheat groats/rice and soak them overnight
  2. The next day, strain them and ground them to a fine paste in a blender with some spoons of water
  3. Finely chop the onions, mince the garlic
  4. Shred the carrot and the red pepper
  5. Add the beansprouts, the onions, the garlic, the carrot and pepper to the lentil paste
  6. Add the oil, the spices & flavourings
  7. Heat a large skillet with 2 tbsp sesame oil
  8. When the skillet is hot, spoon out the paste and bake the patties on high heat for 3-4 minutes on each side
  9. Don't flip the patties before they have gotten a nice frying surface
  10. Add some drops of oil in between batches
  11. Enjoy directly off the skillet with some soy dip sauce
  1. You can freeze leftover pancakes!
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