korean pancakes

Korean mung bean pancakes, called bindaetteok, are a delicious, savory, irresistible meal in themselves. Packed with ingredients: ground mung beans, rice, kimchi, pork, vegetables, egg, and full of seasonings, they are hearty and unforgettable. I make the pancakes in big batches and keep the...

Mung Bean Pancakes (Bindaetteok)

garlic cloves,

salt

black pepper

sesame oil

Silgochu (shredded dried hot pepper)

vegetable oil

(about 1 cup) fresh

(about 2½ cups) mung bean sprouts), washed and drained

onions

I have made this with flaxseed egg and it worked well.

Hello! I have been wanting to make this for my kids but unfortunately my son is allergic to eggs and&hellip;

Prepare mung beans

Combine the skinned mung beans and sweet rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water, and soak overnight (8 hours). Drain. You should have about 2¾ cups of beans and rice.

Blend

Combine the soy sauce and vinegar in a small bowl to make the dipping sauce. Set aside. Combine the bean and rice mixture and ¾ cup water in the workbowl of a food processor and grind until it's creamy (1 to 2 minutes). Transfer to a large bowl. Add kimchi, green onion, garlic, gosari, mung bean sprouts, pork, egg, kosher salt, ground black pepper, and toasted sesame oil. Mix well.

Fry pancakes

Heat a skillet over medium high heat. Add 1 to 2 tablespoons vegetable oil and swirl it around to coat the bottom of the pan. Add about 1 cup of batter. Spread with the back of a spoon to make a nice 6-inch round pancake. Cook until the bottom turns light golden brown and crunchy, 2 to 3 minutes. 

Flip over

Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more vegetable oil to the pan if needed. Transfer the pancake to a large plate. Garnish with silgochu (if used). Repeat with the remaining batter.

Serve

Serve immediately with the dipping sauce on the side.

Korean mung bean pancakes, called bindaetteok, are a delicious, savory, irresistible meal in themselves. Packed with ingredients: ground mung beans, rice, kimchi, pork, vegetables, egg, and full of seasonings, they are hearty and unforgettable. I make the pancakes in big batches and keep the leftovers in the freezer, wrapping them individually in plastic wrap and then putting the wrapped pancakes into a zipper-lock bag. Whenever I want one or two as a quick meal, I thaw them out and pan fry them with a few drops of vegetable oil. Korean pancakes are an essential part of Korean cuisine, and I knew that when I wrote Real Korean Cooking I needed a whole chapter devoted to them. Between my book and my website I&rsquo;ve still barely begun to post all the recipes for the many varieties of Korean pancakes! When I was in university, me and my friends used to go to the bindaetteok place and have a pancake with makgeolli. Those two really go well together! And both are pretty filling, so in the course of eating and drinking together we consumed a complete, well-rounded meal. This recipe is the same one in my cookbook, and the same one I&rsquo;ve been using for years and years. I learned it from my friend whose parents-in-law were born in North Korea and taught her their local version of this dish. Complete credit for this goes to my friend in Korea who first showed it to me. As her parents-in-law shared it with her, I share it with you. The fernbrake (gosari) is traditionally foraged in the wild, but can be found these days in most Korean supermarkets. It can take some some effort to find but really adds an earthy dimension to this dish that makes it unique. But if you can&rsquo;t find it, skip it. Enjoy the recipe! Ingredients (Makes 6 pancakes) 1 cup dried skinned mung beans &frac14; cup sweet rice (glutinous rice: chapssal in Korean) 2 tablespoons soy sauce 1 tablespoon vinegar. 4 ounces ground pork. 4 ounces (about &frac34; cup) well-fermented napa cabbage kimchi, chopped. 4 ounces (about 1 cup) fresh or soaked and drained fernbrake (gosari) 6 ounces (about 2&frac12; cups) mung bean sprouts), washed and drained. 1 large egg. 4 green onions chopped. 2 garlic cloves, minced. 2 teaspoons kosher salt &frac14; teaspoon ground black pepper. 2 teaspoons toasted sesame oil Silgochu (shredded dried hot pepper) for garnish, optional. vegetable oil. Directions. Combine the skinned mung beans and sweet rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water, and soak overnight (8 hours). Drain. You should have about 2&frac34; cups of beans and rice. Combine the soy sauce and vinegar in a small bowl to make the dipping sauce. Set aside. Combine the bean and rice mixture and &frac34; cup water in the workbowl of a food processor and grind until it&#039;s creamy (1 to 2 minutes). Transfer to a large bowl. Add kimchi, green onion, garlic, gosari, mung bean sprouts, pork, egg, kosher salt, ground black pepper, and toasted sesame oil. Mix well. Heat a skillet over medium high heat. Add 1 to 2 tablespoons vegetable oil and swirl it around to coat the bottom of the pan. Add about 1 cup of batter. Spread with the back of a spoon to make a nice 6-inch round pancake. Cook until the bottom turns light golden brown and crunchy, 2 to 3 minutes. Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more vegetable oil to the pan if needed. Transfer the pancake to a large plate. Garnish with silgochu (if used). Repeat with the remaining batter. Serve immediately with the dipping sauce on the side.

Korean Pancakes – Pajeon: This easy Korean Pancake recipe, called Pajun is loaded with vegetables, and served with a spicy soy dipping sauce.

Korean Pancakes - Pajeon

all-purpose flour

water

sea salt

frozen hash browns, (completely thawed)

carrots

red bell pepper, (seeded and sliced julienne)

zucchini, (sliced julienne)

green onions, (cut in 1-inch sections)

Pepper (to taste)

Vegetable oil (for cooking)

soy sauce

rice vinegar

sugar

garlic, (minced)

sesame seeds

red pepper

Place all the dipping sauce ingredients in a microwave-safe bowl. Whisk and warm in the microwave for 1-2 minutes, just long enough for the sugar to dissolve. Whisk again and set aside.

In a large bowl, beat together the flour, water, egg and salt. Mix in the thawed hash browns, then set the batter aside to rest.

Preheat&nbsp;two non-stick skillets to medium high heat. Slice all the veggies julienne (long thin strips) and mix into the batter. Pepper to taste. If the batter still seems very thick after the veggies are mixed in, add 2-3 tablespoons of water and mix well.

Now add a little oil to each skillet and swirl around. Ladle enough veggie batter into each skillet to completely cover the bottom. Fry for 4-5 minutes, per side. Repeat with remaining batter.  Cut the Korean pancakes into wedges and serve warm with the dipping sauce.

https://content.jwplatform.com/videos/iXElmc1H.mp4

This easy Korean pancake recipe, called Pajun is loaded with vegetables, and served with a spicy soy dipping sauce.

Korean Pancakes: Pajun (Pajeon)

I think you will love these Korean pancakes made with grated zucchini. The dipping sauce is heavenly and it&#039;s all so easy to make.

Korean Pancakes

zucchini (shredded)

eggs

carrot (shredded (optional))

green onions (julienned)

hot peppers (thinly sliced (optional))

sesame seeds (toasted)

garlic (minced)

onion

In a potato ricer or colander, squeeze out as much liquid from the zucchini as possible. In a large bowl, whisk eggs with sesame oil, flour and salt until smooth. Mix in zucchini, carrot and onions.

In a large skillet, heat oil over medium-high heat and add about 1/3 cup of the zucchini mixture, pressing into a pancake about 1/3 inch thick. Sprinkle with hot peppers, pressing into the surface. Repeat with remaining pancakes. Fry, in batches, until golden on the bottom, turning once, about six minutes.

To make the dipping sauce mix together the soy sauce, vinegar, sesame seeds and oil, garlic, onion and pepper. Set the sauce aside while you make the pancakes.

To Make the Dipping Sauce:

Hotteok (Korean Sweet Pancakes)

130 g plain all-purpose flour ((1 cup + 1 tbsp))

tbsp sugar

instant yeast

tbsp oil

brown sugar

cinnamon powder

tbsp crushed nuts/seeds

banana pieces (optional)

In a large mixing bowl, sift flour in then whisk together all of the other dough&#39;s dry ingredients - sugar, salt, and yeast. Add in lukewarm water and knead together.(For Thermomix method refer to notes below)

Add oil, then knead until well combined. This can be done via hand (as shown in video post) or using the dough hook attachment on your stand mixer.

Shape dough into a round, smooth ball then cover and allow to rise for 1 hour at room temperature until the dough has doubled in size.

Grease your hand lightly with oil (to prevent dough from sticking to your hand) and punch down the dough to remove gas bubbles. Cover again and let dough rise for another 20 minutes.

During the last 10 minutes, prepare filling by mixing brown sugar and cinnamon powder in another bowl. You can separate the nuts/seeds as well as banana slices.

When the dough is ready, turn out onto a floured surface. The dough will be sticky, but coating your hands with flour will help you manage dough better. Divide into 6 equal-sized pieces and shape into balls.

For each dough ball, flatten it out and create a crevice in the center. Top with a tablespoon of filling in the center, top with nuts/seeds and banana if using, then pinch edges together enclosing the dough ball together. Repeat for the rest of the dough balls.

Heat a medium-large pan over medium heat. When pan has heated up, add some oil (about 3-4 tablespoons) to the pan. Depending on the size of your pan, work in a few batches of 2-3 dough at a time, ensuring you have space in between each dough.

When the oil is hot, place a dough ball in it, with the sealed seam facing down and cook on medium-high heat until golden brown on the bottom (about 60-90 seconds) then flip. Using a flat presser or my improvised tool idea using a stainless steel cup, press down on the hotteok to flatten it into a wide round disc and cook until the bottom is golden brown (another 60-90 seconds). Serve hot whilst filling is melty/gooey!

Looking for an easy dinner idea? Make Pajeon: combine carrots and green onions with a simple batter and fry up some Korean Savory Pancakes with a delicious honey, garlic, soy sauce for dipping!

Korean Savory Pancakes Recipe (Pajeon Recipe)

honey

garlic (peeled and grated)

red pepper flakes (optional)

scallions

carrot

all purpose flour

cornstarch

egg (lightly beaten)

garlic glove (peeled and grated)

vegetable oil (divided)

Combine the sauce ingredients in a small saucepan set over medium heat. Allow the mixture to come to a boil, then give it a good stir and turn the heat down to medium-low. Simmer for 5 to 7 minutes, until slightly reduced and thickened.

Slice the scallion into 1-inch pieces. Cut the carrots into very skinny matchsticks (or julienne).

In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Make a well in the center and pour in the seltzer, egg, and grated garlic. Stir gently with a spatula until just combined (there will be lumps). Gently fold in half of the scallions and carrots.

Heat two tablespoons of the vegetable oil in a 10&quot; cast iron skillet over medium heat. When the oil is hot and shimmering, pour in half of the batter and use the spatula to spread the batter out toward the edges of the pan. Scatter half of the remaining scallions and carrots over the top of the raw batter. Use the spatula to make sure they are partially submerged in the batter so they won't fall off when you flip the pancake.

Fry for 4 to 5 minutes, until the pancake is golden brown and the vegetables are lightly charred. Flip and cook another 4 to 5 minutes on the other side. Transfer to a paper-towel lined plate.

Add the remaining tablespoon of oil to the pan and repeat the process with the second half of the batter and veggies. Slice the cooked pancakes into pieces and serve with the warm dipping sauce.

https://embed.mediavine.com/videos/oumflzjcauvvxxocmrd6

Looking for an easy dinner idea? Make Pajeon: combine carrots and green onions with a simple batter and fry up some Korean Savory Pancakes and make the honey, garlic, soy sauce for dipping!

Korean Savory Pancakes - Pajeon

These Scallion Pancakes are so simple and so satisfying!  Easy to whip together in just minutes.  Serve as an appetizer or light meal with a quick dipping sauce and kimchi.  Vegetarian and gluten-free.

Scallion Pancakes with Zucchini 

rice flour

teaspoons gochujang pepper paste (see notes)

teaspoons mirin

white pepper

sea salt

zucchini,

scallions,

raw sesame seeds, untoasted

avocado oil oil

sugar, maple syrup

red pepper flakes,

Mix together water, rice flour, eggs, gochujang, mirin, white pepper, and salt.  Set aside to hydrate while you prepare the veggies.

Mix prepared veggies into the rice flour batter.

Heat a cast iron or other non-stick pan to medium high heat, oil the pan with a teaspoon or so of oil.  Use tongs to place battered veggies onto the pan, spreading out so they are not piled on each other.  Spoon on batter to fill in any holes.  Keeping it thin and no bigger then 7 inches.

Sprinkle on a teaspoon of sesame seeds.  Cook for 3 minutes per side.  After flipping, press pancake down with a metal spatula to flatten and cook more evenly on the underside.

Mine have come out very floppy so I have to roll them up to dip them.  Perhaps it would be better to have a weight or volume measurement for the zucchini to get it right the next time?  There are a heck of a lot of different "mediium-sized" zucchinis around right now! :-)

These are now at the top my list for taking advantage of zucchini bounty season! So good. We roasted a little pork tenderloin and wrapped a few slices, along with kimchi and a little cilantro and some pea shoots in the pancakes. Delicious and so easy and fast to pull together!

https://content.jwplatform.com/videos/j2JI2XVV.mp4

Zucchini Scallion Pancakes are so simple and so satisfying! Easy to whip together in just minutes. Serve as an appetizer or light meal with a quick dipping sauce and kimchi. Vegetarian and gluten-free.

Zucchini Scallion Pancakes

This Korean scallion pancake originated from Busan. Traditionally this pancake is made with mixed seafood, but that is optional. Using two different types of flours makes the pancakes very crisp on the outside.

Korean Scallion Pancakes with Seafood (Pajeon)

Korean pancake mix (buchim garu)

+ 2-3 tbsp rice flour

scallion (cut to fit in the skillet)

egg (slightly beaten)

tbsp oil (for pan-frying)

tbsp vinegar

Korean chili flakes (gochugaru)

tbsp finely chopped green onion

Combine pancake mix and rice flour in a mixing bowl, and add ice water. Mix just until the batter is moistened. Adjust the amount of water to mimic the consistency of western pancake batter.

Heat a tablespoon of oil in skillet over medium-low heat. Place scallions to fit in the skillet. If the skillet is bigger than 9-10 inch, try to make the pancakes only 9 to 10-inch in diameter.

Drizzle the pancake batter over the scallion to just barely cover. Shake the pan gently so the pancake batter can sip though the bottom of the skillet to stabilize the green onion.

If using seafood, scatter the seafood pieces on top of scallion, and drizzle 1/3 of the beaten eggs on top.

Pan-fry the pancake for 3-4 minutes over medium heat. Flip to the other side and continue to cook for another 3 minutes. Add a little more oil if the skillet seems dry. You will want the crust to be deep golden brown in color and crisp. Adjust the heat so that you don&#039;t burn the scallions.

Transfer the pancakes onto a cutting board and cut into big bite size pieces. Serve the pancakes immediately with the soy dipping sauce

To make the soy dipping sauce, combine all the ingredients and mix well.

A kimchi pancake is one of the easiest and quickest things to make and is one of Koreans&#039; all time favorite dishes. It&#039;s hot, spicy, crispy, a little sweet, sour, and a little salty. It is not only a great snack but also it goes well with rice as a side dish, and is great in lunchboxes in place...

Kimchi pancake (Kimchijeon: 김치전)

cabbage

scallions, chopped

If I have leftovers and refrigerate them, how do I reheat them?

Comment by phenduck on December 24, 2022

&quot;I surprised my wife with this wonderful appetizer!&quot; Your message will make us so happy!

Reply by Maangchi on September 26, 2022

I made this for the first time september 16th 2022 and i was amazed how it came out! I surprised&hellip;

Comment by Shaka@1980 on September 17, 2022

I made this for the first time september 16th 2022 and i was amazed how it came out! I surprised my wife with this wonderful appetizer! I love learning new things! especially following the recipes of my wife&rsquo;s youth!

Hello! Thanks for sharing your great recipes. I have some leftover blended rice flour (a combination of rice and corn&hellip;

Comment by Hello123 on August 5, 2022

Hello! Thanks for sharing your great recipes. I have some leftover blended rice flour (a combination of rice and corn flour?) and I was wondering if I could use that instead of all-purpose flour for kimchi pancakes?

how many pancakes does this recipe itself make? &lt;3

Comment by babywilks4 on May 16, 2022

You need a non-stick pan! : ) It&#039;s one of the most important ingredients to make a crispy and round&hellip;

Reply by Maangchi on March 14, 2022

You need a non-stick pan! : ) It&#039;s one of the most important ingredients to make a crispy and round pancake.

A complete disaster for me. In spite of using plenty of oil, the &#039;pancake&#039; stuck firmly to the pan and&hellip;

Comment by Smithjoong on March 12, 2022

A complete disaster for me. In spite of using plenty of oil, the &#039;pancake&#039; stuck firmly to the pan and disintegrated into bits.

Can I use whole wheat flour? And must I alter the amount?

Comment by caryl on January 17, 2022

Yes, it looks so good! Not greasy but crunchy and fluffy!

Reply by Maangchi on July 11, 2021

Simple lunch and it&rsquo;s soo good &#x2764;&#xfe0f;

Comment by KoreanGF on July 11, 2021

Reply by Maangchi on May 24, 2021

Hi Maangchi Thanks for the kimchi pancake recipe! So easy to put together and taste awesome! Jane Lee

Comment by Autumn Jane on May 24, 2021

Reply by Maangchi on April 1, 2021

I did it ! With homemade kimchi. But not that old... I sadly don&#039;t have a lot of room to&hellip;

Comment by YeTiTiA on March 26, 2021

I did it ! With homemade kimchi. But not that old... I sadly don&#039;t have a lot of room to store it for a long time. It was delicious though. Thank you Maangchi &lt;3

Ooooohhhh. These were a hit! We tried a few types all on the same night. The dipping sauce is especially&hellip;

Comment by Julienne on November 10, 2020

Ooooohhhh. These were a hit! We tried a few types all on the same night. The dipping sauce is especially yummy with these. Thank you again!

also what about self raising flour? as i have self raising flour in the house and my local supermarket only&hellip;

Reply by hannahthelitbanana on August 11, 2020

also what about self raising flour? as i have self raising flour in the house and my local supermarket only has rice flour left due to the pandemic and everyone is staying at home and baking / cooking lmao so i cant find all purpose flour! :)

Comment by hannahthelitbanana on August 11, 2020

I have been making these kimchi pancakes and veggie pancakes for my family for months now. My family ask for&hellip;

Comment by DevorahTF on June 21, 2020

I have been making these kimchi pancakes and veggie pancakes for my family for months now. My family ask for them regularly. My only concern about making them so much was the oil...they are basically fried. We try to limit oil in our diet, and we are vegetarians, very health-conscious. So I am always modifying recipes, trying out ways to make them just a little healthier. Yesterday I decided to try baking kimchi and veggie pancakes. I thought they would probably be ok..edible, but not crunchy like they are when fried. Well, I was totally shocked! They came out of the oven crunchy, and tasted pretty much the same as when fried in the skillet. This is how we will make them from now on, and I think they may become an almost daily food for us, since we don&rsquo;t need to worry about the oil. I baked them at 400 degrees on a cookie sheet lined with parchment paper. I made them into 6&rdquo; diameter pancakes. So individual size. I don&rsquo;t know how long I baked them. It was probably nearly an hour.

We add eggs to this. It adds a softer more custard texture. Very tasty

Comment by Jessicaf on June 19, 2020

I made this today and it was so good! My wife and I are very and surprisingly this tasted downright&hellip;

Comment by Tshvahn on May 1, 2020

I made this today and it was so good! My wife and I are very and surprisingly this tasted downright cheesey. Idk what made it taste like fried cheese or if it&#039;s just because we haven&#039;t ate cheese in years but it was delicious!

Made with homemade kimchi.....so yummy. Thank you Maangchi!!!

Comment by chaayajbridge@gmail.com on April 29, 2020

Make batter

Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon

Heat skillet

Heat a 12-inch nonstick skillet over medium heat. (If you don’t have a 12-inch skillet, use a smaller skillet to make 2 pancakes.)

Add vegetable oil

Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.

Add batter

Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.

A kimchi pancake is one of the easiest and quickest things to make and is one of Koreans&#039; all time favorite dishes. It&#039;s hot, spicy, crispy, a little sweet, sour, and a little salty. It is not only a great snack but also it goes well with rice as a side dish, and is great in lunchboxes in place of plain kimchi. On a rainy day on the weekend, when a Korean family wants something special and cozy to eat, this is something anyone can make using the ingredients we have at home. Then mom will say: &quot;You want me to make kimchijeon?&quot; and everybody will say: &quot;Yayyy!!&quot; When kimchi is fermented, it tastes sour and pungent with a deeper flavor. All Koreans have well-fermented cabbage kimchi at home, it&#039;s pretty much a staple! We Koreans will always make more kimchi before the current batch runs out, so that means we often have both fresh kimchi and fermented kimchi on hand. Kimchi is available all the time for Koreans. I made a video for kimchi pancakes ten years ago (including my grandma&#039;s style of kimchijeon), and I decided it was time to update the recipe, remake the video in HD, and include all the tips from the questions that some of you have asked me over the years. The number one question was: &quot;How come my pancake isn&#039;t crispy in the middle?&quot; That&#039;s because you need to use a generous amount of oil, and make sure it gets under the pancake like I show you in the video and explain in the recipe below. How about having a Korean style kimchi pancake party with your family or friends? Enjoy the recipe and show me some photos of your kimchi pancake day! : ) Ingredients. &frac12; pound well-fermented napa cabbage kimchi, chopped into small pieces, plus 2 tablespoons of the brine. 3 scallions, chopped. &frac12; teaspoon sugar. &frac12; cup all-purpose flour. &frac12; cup water. 4 tablespoons vegetable oil. Directions. Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon. Heat a 12-inch nonstick skillet over medium heat. (If you don&rsquo;t have a 12-inch skillet, use a smaller skillet to make 2 pancakes.) Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan. Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle. Cook until the bottom is golden brown and crisp, 3 to 5 minutes. Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly. Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes. Flip it one more time and cook for another minute. Slide onto a large serving platter and serve immediately.

Top 9 korean pancakes recipes from across the web

The most viewed korean pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mung Bean Pancakes (Bindaetteok)

Korean Pancakes - Pajeon

Korean Pancakes

Korean Savory Pancakes Recipe (Paje...

Scallion Pancakes with Zucchini

Korean Scallion Pancakes with Seafo...

Kimchi pancake (Kimchijeon: 김치전)

Korean Scallion Pancakes with Ginge...

Top 9 korean pancakes recipes from across the web

The most viewed korean pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mung Bean Pancakes (Bindaetteok)

Korean Pancakes - Pajeon

Korean Pancakes

Korean Savory Pancakes Recipe (Paje...

Scallion Pancakes with Zucchini

Korean Scallion Pancakes with Seafo...

Kimchi pancake (Kimchijeon: 김치전)

Korean Scallion Pancakes with Ginge...

The most viewed korean pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine