Korean Moong Bean Pancakes (pindaetuk)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

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

Recipe

• 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.