Crispy on the outside, tender on the inside, and bursting with savory, spicy, and tangy flavors—Korean Mung Bean Jeon with Pork and Kimchi is one of those dishes that hits all the right notes. If you’ve ever strolled through a Korean street market and caught the smell of sizzling pancakes wafting through the air, this is that dish. Known in Korean as Bindaetteok, it’s a traditional pancake made with ground mung beans and a variety of add-ins, usually pork, kimchi, and vegetables. This recipe blends authentic Korean flavors with a hearty texture that makes it perfect for brunch, a quick dinner, or a late-night snack with some makgeolli.
Let’s dive into this savory Korean pancake that’s crunchy, satisfying, and surprisingly easy to make once you’ve soaked the beans!
Korean Mung Bean Jeon with Pork and Kimchi
Prep Time 8 hours hrs
Cook Time 30 minutes mins
Total Time 8 hours hrs 30 minutes mins
Course Appetizer, Main Course
Cuisine Korean
Servings 4 hearty portions
Blender or food processor To make the mung bean batter. A high-speed blender is best, but a food processor will also do the job.
Large Mixing Bowl To combine the batter and the fillings.
Nonstick or cast iron skillet You want something heavy that retains heat well for even browning.
Spatula A wide one to flip the pancakes without breaking them.
Colander or sieve For rinsing and soaking beans and rice.
Kitchen towel or paper towels For draining excess oil after frying.
For the mung bean batter
- 1 ½ cups dried mung beans yellow split mung beans, not the green whole ones
- ½ cup short grain rice like Korean or Japanese rice, soaked with mung beans
- 1 ½ teaspoons salt
- ½ cup cold water for blending
For the filling
- ½ pound ground pork you can also use finely chopped pork belly for more richness
- 1 teaspoon sesame oil
- ½ teaspoon soy sauce
- 2 cloves garlic minced
- 1 cup well-fermented kimchi chopped and lightly squeezed of juice
- ½ small onion thinly sliced
- 1 scallion chopped
- ½ cup mung bean sprouts roughly chopped
- ½ small zucchini julienned or finely chopped (you can also use pan fried zucchini as a side or variation)
- ½ teaspoon black pepper
For frying
- Vegetable oil or neutral oil for frying
Optional garnish
- Thin slices of red chili or scallions for color
- Toasted sesame seeds
Soak the Beans and Rice
Rinse the mung beans and rice under cold water until the water runs clear. Combine them in a bowl and cover with at least 2 inches of water. Let them soak for 8 hours or overnight.
Prep the Filling
While the beans are soaking or right before you blend, prep your filling ingredients. Sauté the ground pork in sesame oil with soy sauce and garlic until it’s just cooked through. Set aside to cool.
Chop your kimchi, onion, zucchini, mung bean sprouts, and scallions. These veggies will bring texture and brightness to your jeon.
Make the Mung Bean Batter
Drain the soaked mung beans and rice and transfer them to a blender or food processor. Add about ½ cup cold water and blend until smooth but still slightly coarse—think pancake batter with a bit of grit. Add salt and blend for a few more seconds.
Combine Batter and Fillings
In a large mixing bowl, combine the mung bean batter with the cooked pork, chopped kimchi, vegetables, and black pepper. Stir everything together until well mixed. The batter should be thick enough to hold together when spooned but loose enough to spread slightly in the pan.
Fry the Jeon
Heat about 2 tablespoons of oil in a skillet over medium heat. When the oil is hot, scoop a ladleful of batter into the pan and flatten it with the back of the spoon to about ½ inch thick. You can make them as large or small as you like.
Cook each side for 3 to 4 minutes, or until golden brown and crispy. Don’t rush the cooking—it’s important to let them form that golden crust. Transfer to a paper towel-lined plate to drain.
Repeat with remaining batter, adding more oil as needed.
Serve and Garnish
Serve hot, garnished with sliced red chili, scallions, or toasted sesame seeds. These pair perfectly with a soy dipping sauce made from 2 tablespoons soy sauce + 1 tablespoon vinegar + a pinch of sugar + a few chili flakes.
Pairings
This Korean mung bean jeon is a complete dish on its own, but here are some traditional and modern ways to elevate your meal:
1. Makgeolli (Korean rice wine)
There’s no better pairing than makgeolli with jeon. The tangy, slightly fizzy rice wine cuts through the richness of the pancake and adds a cultural touch to the meal.
2. Korean banchan (side dishes)
Pair with a few cold sides like:
- Spicy cucumber salad (oi muchim)
- Braised tofu (dubu jorim)
- Korean japchae recipe (glass noodles stir-fried with vegetables and soy sauce)
3. Soup
A light seaweed soup (miyeokguk) or doenjang jjigae (soybean paste stew) balances the heaviness of fried dishes.
4. Rice and kimchi
If you want a more filling meal, serve it with steamed rice and extra kimchi on the side.
5. Korean fried zucchini
For a vegetarian side that complements the jeon, consider pan fried zucchini rounds lightly dredged in flour and egg, also known as hobak jeon.
FAQs
1. Can I make this dish vegetarian?
Absolutely! Just omit the pork and increase the vegetables. Add extra mushrooms like shiitake or oyster mushrooms for that umami kick. This is a great addition to your repertoire of vegetarian Korean recipes and even fits into healthy Korean recipes since it's packed with protein and fiber from the mung beans.
2. Is this similar to kimchi jeon?
While kimchi jeon (kimchi pancake) is typically made with wheat flour and focuses on kimchi as the primary ingredient, mung bean jeon is thicker and made with ground beans. Still, the use of kimchi in this version bridges both types, giving it a spicy and tangy edge familiar to fans of kimchi jeon recipes.
3. What kind of pork should I use?
Ground pork is easy and fast, but for a richer texture, finely chopped pork belly works beautifully. If you're going for authentic Korean recipes, pork belly is a popular choice in traditional markets.
4. Can I freeze the batter or leftovers?
Yes! You can refrigerate leftover batter for up to 2 days. Cooked jeon can be frozen in layers between parchment paper. Reheat in a pan to crisp them back up.
5. Is this an easy Korean food recipe for beginners?
Totally. Once you’ve soaked the mung beans, everything comes together quickly. It’s one of those easy Korean food dishes that feels impressive but is very forgiving. Definitely a must-try if you’re exploring vegan Korean recipes or veg Korean recipes—you can easily adapt it.
