Best 5 Korean Moong Bean Pancakes Pindaetuk Recipes

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Korean mung bean pancakes, also known as Pindaetuk, is a popular Korean dish loved for its savory, crispy texture and hearty flavors. Made with a batter consisting of soaked mung beans, vegetables, and savory seasonings, Pindaetuk is a versatile dish that can be enjoyed as a main course or as a side. The pancakes are often served with a dipping sauce, such as soy sauce or vinegar-based sauce, to enhance their flavors. With its combination of textures and tastes, Pindaetuk is a delightful dish that showcases the culinary traditions of Korea. If you are looking for an authentic and delicious Korean recipe, then look no further than Pindaetuk, the mung bean pancake that is sure to tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

MUNG BEAN PANCAKES (BINDAETTEOK)



Mung Bean Pancakes (Bindaetteok) image

Korean mung bean pancakes, called bindaetteok, are a delicious, savory, irresistible meal in themselves. Packed with ingredients: ground mung beans, rice, kimchi, pork, vegetables, egg, and full of seasonings, they are hearty and unforgettable. I make the pancakes in big batches and keep the...

Categories     Korean pancake

Time 44m

Yield 6 pancakes

Number Of Ingredients 10

2 garlic cloves, minced
2 teaspoons kosher salt
¼ teaspoon ground black pepper
2 teaspoons toasted sesame oil
Silgochu (shredded dried hot pepper) for garnish, optional
vegetable oil
4 ounces (about 1 cup) fresh or soaked and drained fernbrake (gosari)
6 ounces (about 2½ cups) mung bean sprouts), washed and drained
1 large egg
4 green onions chopped

Steps:

  • Combine the skinned mung beans and sweet rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water, and soak overnight (8 hours). Drain. You should have about 2¾ cups of beans and rice.
  • Combine the soy sauce and vinegar in a small bowl to make the dipping sauce. Set aside. Combine the bean and rice mixture and ¾ cup water in the workbowl of a food processor and grind until it's creamy (1 to 2 minutes). Transfer to a large bowl. Add kimchi, green onion, garlic, gosari, mung bean sprouts, pork, egg, kosher salt, ground black pepper, and toasted sesame oil. Mix well.
  • Heat a skillet over medium high heat. Add 1 to 2 tablespoons vegetable oil and swirl it around to coat the bottom of the pan. Add about 1 cup of batter. Spread with the back of a spoon to make a nice 6-inch round pancake. Cook until the bottom turns light golden brown and crunchy, 2 to 3 minutes.
  • Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more vegetable oil to the pan if needed. Transfer the pancake to a large plate. Garnish with silgochu (if used). Repeat with the remaining batter.
  • Serve immediately with the dipping sauce on the side.

NOKDUJEON OR NOKDU BINDAETTEOK (MUNG BEAN PANCAKES)



Nokdujeon or Nokdu bindaetteok (mung bean pancakes) image

Nokdujeon, aka nokdu bindaetteok, is a type of savory Korean pancake made with ground nokdu (mung beans). These crispy golden brown pancakes are soft on the inside with some crunch from the vegetables. They are deliciously nutty! Makes 8 to 10 5-inch pancakes.

Provided by Hyosun

Categories     Appetizer

Number Of Ingredients 15

2 cups dried peeled and split mung beans* (yields about 4 cups soaked)
8 ounces sukju namul (mung bean sprouts)
8 ounces kimchi
6 - 8 scallions
4 ounces pork , ground or finely chopped
2 teaspoons soy sauce
1 teaspoon garlic
1 tablespoon sesame oil
salt
vegetable oil for pan frying
2 tablespoons soy sauce
1 tablespoon vinegar ((or to taste))
2 tablespoons water
pinch of black pepper
pinch of red pepper flakes (gochugaru - optional)

Steps:

  • Rinse and soak the mung beans in water for 3 - 4 hours. Drain.
  • Meanwhile, cook the mung bean sprouts in boiling water for about 2 minutes (you can skip this blanching if preferred). Rinse in cold water to stop cooking. Drain and gently squeeze out excess water. Thinly slice the kimchi and scallions. In a large bowl, combine the kimchi, bean sprouts, scallions, meat, soy sauce, sesame oil and garlic. Mix well.
  • In a blender, grind 2 cups of the soaked beans in 3/4 cup of cold water with 1/2 teaspoon of salt until it has a coarse, sandlike consistency.
  • Add to the vegetable and meat mixture. Repeat with the remaining beans. Gently mix the mung bean batter until the ingredients are evenly distributed.
  • Heat 2 tablespoons or more of oil in a non-stick pan over medium to medium high heat. (See note.) Ladle the mixture into the pan and spread it evenly into a thin round shape. Cook until the bottom is golden brown (2 - 3 minutes), and turn it over, adding more oil. Press it down with a spatula, and cook for another 2- 3 minutes. Repeat the process with the rest of the mixture.
  • Serve hot off the pan with a dipping sauce.

KOREAN MOONG BEAN PANCAKES (PINDAETUK)



Korean Moong Bean Pancakes (Pindaetuk) image

This is a great snack, not very high in carbs but high in protein and very satisfying. The original recipe claims for whole moong beans, but I usually use split moong dal to shorten soaking time. If using whole moong beans, soak for 12 hours and then rub to remove the hulls from the beans. You can use any short grain rice you like. Prep time doesn't include soaking time.

Provided by Mia in Germany

Categories     Low Cholesterol

Time 45m

Yield 8 pancakes, 8 serving(s)

Number Of Ingredients 12

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

Steps:

  • Soak moong dal and rice seperately for 2-3 hours.
  • 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.
  • Put the paste into a bowl, stir in chopped bell pepper, garlic, onion, sliced spring onion, sesame oil and soy sauce.
  • In a dry pan, roast the sesame seeds until fragrant, then grind coarsely with 1/2 teaspoon salt in a mortar.
  • Add ground sesame seeds to the paste, mix well.
  • Add boiled and thoroughly drained sprouts, mix well.
  • Season with salt and pepper to taste.
  • 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.
  • remove pancake from pan onto warmed plate and continue frying the other pancakes.
  • Serve with dip, chutney or veggies.

KOREAN PANCAKES



Korean Pancakes image

Categories     Bean     Side     Fry     Vegetarian     Hot Pepper     Carrot     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 main-course or 8 side-dish servings

Number Of Ingredients 19

For dipping sauce
3 tablespoons soy sauce
2 teaspoons rice vinegar (not seasoned)
1 tablespoon sesame seeds, toasted
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon Asian sesame oil
For pancakes
1 cup dried peeled (yellow) mung beans*
2 medium carrots
1 bunch scallions (white and pale green parts only)
1 (5-inch) fresh red chile, thinly sliced crosswise (2 tablespoons), including seeds
1 tablespoon minced garlic (about 3 cloves)
1 cup water
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon salt
4 tablespoons vegetable oil
Special Equipment
a Japanese Benriner** or other adjustable-blade slicer

Steps:

  • Make dipping sauce:
  • Stir together all dipping-sauce ingredients in a small bowl.
  • Make pancakes:
  • Rinse mung beans in a sieve under cold running water until water runs clear. Cover beans with cold water by 2 inches in a bowl and soak, chilled, at least 2 hours.
  • Cut carrots into thin matchsticks, preferably using slicer.Halve scallions lengthwise and cut into 2-inch pieces. Combine carrots, scallions, chile, and garlic in a large bowl.
  • Drain mung beans and purée with water in a food processor until smooth, about 1 minute. Add eggs, flour, and salt and blend until smooth, about 30 seconds. Pour mixture over vegetables in bowl and stir with a flexible spatula. (Batter will be thick.)
  • Heat 1 tablespoon oil in a large heavy nonstick skillet (at least 8 inches across bottom) over moderate heat until hot but not smoking, then swirl to coat. Stir batter, then ladle 1 cup batter into skillet, pressing down lightly with a large spatula to flatten and evenly distribute vegetables, to make an 8-inch pancake (less than 1/2 inch thick). Cook until edges begin to bubble and turn golden, 1 to 2 minutes, then turn over with spatula and cook until other side is golden, 1 to 2 minutes more. Transfer pancake to paper towels to drain. Make 3 more pancakes in same manner, stacking them (after draining briefly) if desired. Transfer pancakes, 1 at a time, to a cutting board and cut each into 6 wedges. Serve warm or at room temperature with dipping sauce.

KOREAN PANCAKES (PA JUN)



Korean Pancakes (Pa Jun) image

This came from the February 11, 2009 edition of the New York Times, describing several immigrants in the area and their weeknight "go-to" staples. Ji Yoon Yoo suggested a Korean savory pancake. A tasty and easy way to use up leftover veggies. If you want, try a little sesame oil in the dipping sauce.

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar (optional)
1 pinch hot red pepper flakes
2 teaspoons vegetable oil
2 large eggs
1/2 cup all-purpose flour or 1/2 cup rice flour
1/2 teaspoon salt
1/2 cup vegetables, finely chopped (asparagus, broccoli, green beans, scallions)

Steps:

  • In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
  • Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6-8 inch) non-stick or well seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.
  • In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables and stir to blend. Add 1/2 cup ice water and mix again to blend.
  • Fill a 1/2 cup measuring cup with batter and pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce.

Tips for Making the Best Korean Mung Bean Pancakes (Pindaetuk)

- **Use fresh and high-quality mung beans.** This will ensure that your pancakes have a good flavor and texture. - **Soak the mung beans overnight or for at least 8 hours.** This will soften the beans and make them easier to cook. - **Rinse the mung beans thoroughly before cooking.** This will remove any dirt or debris. - **Use a variety of vegetables in your pancakes.** This will add flavor and color. - **Be careful not to overcook the pancakes.** They should be cooked until they are golden brown and crispy on the outside, but still soft and fluffy on the inside. - **Serve the pancakes with a dipping sauce.** This will add even more flavor to the pancakes.

Conclusion

Korean mung bean pancakes (pindaetuk) are a delicious and healthy dish that can be enjoyed by people of all ages. They are a good source of protein, fiber, and vitamins. They are also a good way to use up leftover mung beans. With a little planning and effort, you can make delicious and authentic Korean mung bean pancakes at home.

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