Korean Moong Bean Pancakes (Pindaetuk) Recipe

Name: Korean Moong Bean Pancakes (Pindaetuk)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 180 g mung dal; 2 tablespoons arborio rice; 50 g bell peppers, finely chopped; 1 garlic clove, finely chopped; 1/2 medium onion, finely chopped; 2 spring onions; 1 tablespoon sesame seeds; 2 teaspoons sesame oil; 1 tablespoon soy sauce; 175 g moong bean sprouts, boiled; oil, for frying; salt, pepper

Servings: persons

180 g mung dal
2 tablespoons arborio rice
50 g bell peppers, finely chopped
1 garlic clove, finely chopped
1/2 medium onion, finely chopped
2 spring onions
1 tablespoon sesame seeds
2 teaspoons sesame oil
1 tablespoon soy sauce
175 g moong bean sprouts, boiled
oil, for frying
salt, pepper

1
Soak moong dal and rice seperately for 2-3 hours.
2
Process drained moong dal and rice with 4 tablespoons water in a food processor, slowly adding up to 1/2 cup more water, until you get a smooth paste.
3
Put the paste into a bowl, stir in chopped bell pepper, garlic, onion, sliced spring onion, sesame oil and soy sauce.
4
In a dry pan, roast the sesame seeds until fragrant, then grind coarsely with 1/2 teaspoon salt in a mortar.
5
Add ground sesame seeds to the paste, mix well.
6
Add boiled and thoroughly drained sprouts, mix well.
7
Season with salt and pepper to taste.
8
In a non stick skillet, heat oil, spread 3/4 cup batter evenly into hot skillet, cover and fry for about 2 1/2 to 3 minutes.
9
remove pancake from pan onto warmed plate and continue frying the other pancakes.
10
Serve with dip, chutney or veggies.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 180 g mung dal, 2 tablespoons arborio rice, 50 g bell peppers, finely chopped, 1 garlic clove, finely chopped, and more.

Yes, Korean Moong Bean Pancakes (Pindaetuk) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Korean Moong Bean Pancakes (Pindaetuk)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions