Korean Moong Bean Pancakes (Pindaetuk)

By Mia in Germany on February 08, 2010

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    1. 180 g mung dal
    2. 2 tablespoons arborio rice
    3. 50 g bell peppers, finely chopped
    4. 1 garlic clove, finely chopped
    5. 1/2 medium onion, finely chopped
    6. 2 spring onions
    7. 1 tablespoon sesame seeds
    8. 2 teaspoons sesame oil
    9. 1 tablespoon soy sauce
    10. 175 g moong bean sprouts, boiled
    11. oil, for frying
    12. 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.