I grew up eating bin dae tteok at home and in Korean restaurants…they were always my favorite thing and still are! Naturally vegan and gluten-free, they are the perfect dose of crispy and chewy on the inside. I love a spicy pancake but can totally omit the spice for kiddos and play around with your favorite veggies!

1 cup of soaked split mung beans (yellow and red lentils work too!)

1/4 cup water

Sea salt to taste

Pepper to taste

1/4 cup kimchi

Thinly sliced red bell pepper

Thinly sliced onion

Handful of baby spinach

2 scallions, roughly chopped


6 tablespoons tamari

1 tablespoon toasted sesame oil

2 tablespoons rice vinegar

1 teaspoon of sesame seeds

Soak mung beans or lentils in 3 cups of water overnight (or for at least 6 hours). Strain and rinse beans and place in a large food processor or blender. Add kimchi and half the water (1/8 cup). Blend until a pancake like batter forms- you may need to add a little more water, depending on consistency! You want the batter to be tick and not too runny. Add kimchi and blend again.

Using a shallow skillet, heat 2 tablespoons of avocado or coconut oil. Once glistening, spoon 2-3 tablespoons of batter to the skillet to form a small pancake. Lower the heat and let sizzle. Add a few pieces of pepper, onion, and spinach. Once browned on one side (about 3-4 minutes), flip. Let sizzle another 3-4 minutes and transfer to plate.

Whisk all dressing ingredients in a small bowl. Serve as a dipping sauce!