Bindae Duk

This batter can be made a day in advance and stored covered in the refrigerator.


  • 1 cup mung dhal (dried mung bean halves without skins, or yellow lentils)
  • 1 cup of water
  • 2 eggs, beaten
  • 4 oz. pork, minced
  • 1 small onion, finely chopped
  • 1 green onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp. salt
  • 1⁄4 tsp. freshly ground pepper
  • 1 tsp. finely grated ginger
  • 1⁄2 cup fresh bean sprouts, chopped
  • 1⁄2 cup kim chi or shredded white Chinese cabbage
  • 2 Tbsp. sesame oil

Wash Mung Dhall and soak in cold water overnight. Rinse and drain well, then blend with 1 cup of water in a blender. Puree until smooth. Pour into a bowl, add all the other ingredients and mix well. Heat a griddle or heavy frying pan and cook whatever size pancakes you’d like until browned on both sides.

Serve hot or cold, with the Bulgogi dipping sauce, if you’d like.

Serves 4 to 6

Recipe adapted from The Complete Asian Cookbook by Charmaine Soloman.