Gluten-Free Korean Mung Bean Pancake Recipe

Learning how to cook this Korean mung bean pancake recipe from my mom really amazed me at how easy it was! I actually thought this dish required some kind of flour but it’s completely flourless and has 5 ingredients. It literally can’t get any easier. I think this recipe would be great for anyone with any food sensitivities or allergies, since it is so simplistic and you are eating REAL food. Once my mom taught me the recipe, I made it myself and it tasted exactly like hers – on the first try! If I can do it, you can too! You may also need to reference the traditional Korean kimchi recipe that I have posted on this website as well.

Before getting to the recipe though, let’s talk about some basics…

What are mung beans?

Mung beans belong to the legume family and are traditionally used in Asian and Indian cultural cooking.

What are the health benefits of mung beans?

Mung beans are a nutritional powerhouse. They contain potassium, magnesium, folate, fiber, and are a great source for vegan protein as well.

A study has been done on the specific health benefits for mung beans and it has been shown that mung beans have antioxidant effects, anti-fungal and antimicrobial activity, anti-inflammatory activity, and in some studies suggest that there are anti-tumor properties as well.

Gluten-Free Korean Mung Bean Pancake Recipe

This gluten-free Korean mung bean pancake recipe is easy to make as a snack or as a main dish to a Korean meal.
Course: Snack
Cuisine: Korean
Servings: 8 pancakes
Author: Rachel


  • 1 cup mung beans soak for two hours
  • 6 oz mung bean sprouts boiled
  • 1/2 white onion sliced
  • 1/2 cup kimchi (cabbage) roughly chopped
  • 3 stalks green onions halved and chopped
  • 1 tbsp sesame oil


  • To prep, soak mung beans in water for two hours. Allow the liquid to absorb into the beans.
  • In the meantime, boil the 6 oz of additional mung beans in water to cook them through.
  • Once cooked on medium-high heat, for 2-3 minutes, rinse the bean sprouts under cold water and then drain the excess water out.
  • Set aside the bean sprouts and begin to slice half an onion.
  • Slice the green onions length wise and roughly chop.
  • Roughly chop cabbage kimchi.
  • Place all ingredients into a large mixing bowl.
  • Mix in 1 tbsp of sesame oil and salt and pepper.
  • With the mung beans that have been soaking for two hours and the water has been absorbed, use a Vitamix or blender to blend the mung beans down so that it becomes a “batter” consistency.
  • Once the batter has been created, mix in with the other ingredients.
  • Now, over medium-high heat, ladle this mixture into a pan and let cook on each side for 2-3 minutes depending on how golden brown you would like your pancakes.
Korean Mung Bean Pancake Recipe -- Vegan / Gluten-free / Flourless | This is a traditional Korean recipe taught to me by my mom, and I was surprised by how incredibly easy and healthy it is! It’s all whole foods based, flourless, and has just 5 ingredients. Click for the recipe and bring some Korean flavor to your clean eating with this delicious dish! | The Dimple Life #thedimplelife #koreanfood #vegan #glutenfree #mungbeanpancakes
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