Pindaetteok (Mung Bean Pancakes)
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The Tale of Pindaetteok (Mung Bean Pancakes)
Mung bean pancakes have a long history on the Korean peninsula, particularly associated with Pyongyang and the historic Gaeseong region, traditionally sold by street vendors and tied to harvest and holiday cooking. This tradition predates the peninsula's 20th-century division into North and South.
Ingredients
Scale:· 4 servings
- 2 cups dried mung beans, soaked overnight and skins removed
- 1/2 cup water
- 1 cup mung bean sprouts, blanched
- 150 g pork belly, minced
- 1 cup kimchi, chopped
- 3 scallions, chopped
- 1 teaspoon minced garlic
- Salt and pepper to taste
- Vegetable oil, for frying
- Soy-vinegar dipping sauce, to serve
Instructions
- 1Drain the soaked mung beans and blend with the water into a thick, slightly grainy batter.
- 2Mix in the blanched bean sprouts, minced pork, chopped kimchi, scallions, and garlic, then season with salt and pepper.
- 3Heat a generous layer of oil in a heavy skillet over medium heat.
- 4Ladle the batter into the pan to form thick pancakes about 12 cm across.
- 5Fry for 4-5 minutes per side, pressing gently, until deep golden brown and crisp on the outside while cooked through in the middle.
- 6Drain briefly on paper towels.
- 7Serve hot, cut into wedges, with a simple soy sauce and vinegar dipping sauce.
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