Korean Moong Bean Pancakes Pindaetuk

Nutriscore Rating: 77/100

Crispy, savory, and packed with bold flavors, Korean Moong Bean Pancakes, or Pindaetuk, are a beloved traditional dish perfect for any occasion. Made from a base of soaked mung beans and short-grain rice, this recipe creates a lusciously smooth batter that’s brimming with texture thanks to blanched bean sprouts, vibrant kimchi, and tender pork belly or ground pork. These golden-brown pancakes are pan-fried to perfection, delivering a delightful crunch with every bite. Served alongside a tangy soy dipping sauce infused with sesame and chili flakes, these pancakes are not only a protein-packed crowd-pleaser but also a great introduction to Korean street food culture. Ideal as an appetizer, snack, or light meal, Pindaetuk is versatile, authentic, and utterly irresistible.

Recipe Information

• Prep Time: N/A
• Cook Time: 30 min
• Total Time: 30 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 2 cups dried mung beans
• 2 tablespoons short-grain rice
• 4 cups water
• 1 cup bean sprouts
• 0.5 cup kimchi
• 3 stalks green onions
• 4 ounces pork belly (or ground pork)
• 1 teaspoon salt
• 2 pieces garlic cloves, minced
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 0.5 teaspoon chili flakes (optional)

📝 Instructions

11 steps

1. Rinse the dried mung beans and short-grain rice thoroughly under cold water until the water runs clear.

2. Place the mung beans and rice in a large bowl. Cover with 4 cups of water and soak for 2 hours until softened.

3. While the beans soak, blanch the bean sprouts in boiling water for 1-2 minutes, then rinse under cold water and drain. Chop the sprouts into 2-inch pieces.

4. Thinly slice the kimchi and green onions. Set them aside.

5. In a skillet over medium heat, cook the pork belly or ground pork until browned. Drain any excess fat and mince the meat into small, bite-sized pieces.

6. After soaking, drain the mung beans and rice, reserving 1 cup of the soaking water.

7. In a blender or food processor, combine the mung beans, rice, and half of the reserved soaking water. Blend until smooth, adding more water as needed to achieve a pancake batter consistency.

8. Transfer the batter to a large mixing bowl. Fold in the blanched bean sprouts, sliced kimchi, green onions, cooked pork, salt, and minced garlic.

9. Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium heat. Scoop 1/3 cup of the batter onto the skillet, spreading it into a 4-5 inch pancake. Cook for 3-4 minutes on each side until crispy and golden brown. Repeat with the remaining batter, adding more oil as needed.

10. In a small bowl, mix soy sauce, rice vinegar, sesame seeds, and chili flakes (if using) to create a dipping sauce.

11. Serve the pancakes warm with the dipping sauce on the side.

Nutrition Facts

1 serving (466.5g)

Calories		615
% Daily Value*
Total Fat		26.6 g	34%
	Saturated Fat	7.0 g	35%
	Polyunsaturated Fat	6.5 g
Cholesterol		21 mg	7%
Sodium		979 mg	43%
Total Carbohydrate		69.0 g	25%
	Dietary Fiber	17.7 g	63%
	Total Sugars	8.4 g
Protein		28.9 g	58%
Vitamin D		0.0 mcg	0%
Calcium		185 mg	14%
Iron		7.5 mg	41%
Potassium		1476 mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 962 cal (38.0%%)

Protein: 464 cal (18.3%%)

Carbs: 1108 cal (43.7%%)