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.

Nutriscore Rating: 77/100

Prep Time:120 mins

Cook Time:30 mins

Total Time:150 mins

Servings: 4

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)

Directions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 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.

Step 6

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

Step 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.

Step 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.

Step 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.

Step 10

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

Step 11

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

Nutrition Facts

Serving size	(1813.1g)

Amount per serving	% Daily Value*
Calories	2447.7

Total Fat 106.9g	0%
Saturated Fat 28.8g	0%
Polyunsaturated Fat 26.2g
Cholesterol 81.6mg	0%
Sodium 4073.3mg	0%
Total Carbohydrate 275.0g	0%
Dietary Fiber 70.9g	0%
Total Sugars 32.7g
Protein 115.6g	0%

Vitamin D 0IU	0%
Calcium 686.1mg	0%
Iron 31.5mg	0%
Potassium 5689.4mg	0%

*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: 38.1%

Protein: 18.3%

Carbs: 43.6%