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Pindaettok - Mung Bean Pancake
Korean Pancake!
4 cups Mung bean, dried
Salt, to taste


1. Soak the beans in water overnight for 10-12 hours.

2. Rub the beans between the hands in the water to remove the skins, which will float to the top of the water. Repeat this process until all the skins are removed; drain well.

3. Grind the beans in a mortar or blender. Add enough water to make thick paste. Season with a little salt; do not make the batter too salty as the cooked pancakes are usually dipped in soy sauce at the table.

4. Drop the batter by tablespoonfuls onto a heated greased pan or griddle and cook
like pancakes, browning lightly on both sides.

This is the basic recipe, but it is usual to add many kinds of shredded vegetables,
especially dropwort (minari), to the batter before fried. Pork or beef, shredded and fried beforehand, is also sometimes added.
1 lb (450grs) shredded pork, fried in a small amount of oil till well done
1/2 cup dropwort stems, cut in 1 inch lengths and scalded
2 leeks, chopped
1 head garlic, finely chopped
1 Tbls. sesame salt
1 tsp. fresh ginger root, finely chopped
1/2 cup cabbage kimchi, chopped

Any or all of these ingredients should be well mixed with the bean batter before it is fried.

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Preparation Time: 40 mins. Serves: 4
Recipe Origin: Korea
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