Korean Moong Bean Pancakes Pindaetuk
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.
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Recipe Information
Ingredients
- 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
Rinse the dried mung beans and short-grain rice thoroughly under cold water until the water runs clear.
Place the mung beans and rice in a large bowl. Cover with 4 cups of water and soak for 2 hours until softened.
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.
Thinly slice the kimchi and green onions. Set them aside.
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.
After soaking, drain the mung beans and rice, reserving 1 cup of the soaking water.
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.
Transfer the batter to a large mixing bowl. Fold in the blanched bean sprouts, sliced kimchi, green onions, cooked pork, salt, and minced garlic.
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.
In a small bowl, mix soy sauce, rice vinegar, sesame seeds, and chili flakes (if using) to create a dipping sauce.
Serve the pancakes warm with the dipping sauce on the side.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 26.2 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 4073 mg | 177% | |
| Total Carbohydrate | 275.0 g | 100% | |
| Dietary Fiber | 70.9 g | 253% | |
| Total Sugars | 32.7 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 5689 mg | 121% | |
*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.
