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Picture of Bindaeduk Cho Kanjang (Korean Mung Bean Pancakes with Dipping Sauce)
south east asian korean breakfast

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2766 kcal 138 %
  • Fat 124 g 191 %
  • Saturated 13 g 64 %
  • Carbs 291 g 97 %
  • Fiber 78 g 312 %
  • Protein 138 g 276 %
  • Cholesterol 73 mg 24 %
  • Sodium 4056 mg 169 %
  • Calcium 756 mg 76 %
  • Magnesium 928 mg 221 %
  • Potassium 7661 mg 163 %
  • Iron 33 mg 184 %
  • Zinc 15 mg 137 %
  • Phosphorus 2073 mg 296 %
  • Vitamin A 84 µg 9 %
  • Vitamin C 62 mg 69 %
  • Thiamin (B1) 3 mg 273 %
  • Riboflavin (B2) 2 mg 124 %
  • Niacin (B3) 19 mg 119 %
  • Vitamin B6 3 mg 232 %
  • Folate equivalent (total) 2808 µg 702 %
  • Vitamin B12 1 µg 26 %
  • Vitamin D 1 µg 4 %
  • Vitamin E 22 mg 148 %
  • Vitamin K 528 µg 440 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Bindaeduk Cho Kanjang (Korean Mung Bean Pancakes with Dipping Sauce)

Ingredients

  • 2 cups dried, peeled mung beans, soaked overnight and drained
  • 4 oz. boneless pork loin, trimmed and finely chopped
  • 4 oz. kimchi, rinsed, drained, and finely chopped (about 1/2 cup), plus 1/2 cup kimchi pickling liquid
  • 1 1⁄2 cups mung bean sprouts, roughly chopped
  • 1 tbsp. kosher salt
  • 6 scallions, halved lengthwise and cut crosswise into 1″ pieces
  • 5 cloves garlic, finely chopped
  • 1⁄2 cup canola oil
  • 1⁄4 cup soy sauce
  • 1 tbsp. white vinegar

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