Kimchi Fritters with Soy Dipping Sauce

• Gluten free

• Meat

  • 4 oz Ground pork

• Produce

  • 2 tsp Garlic
  • 1 dried peeled 1 1/2 cups dried peeled split Mung beans, yellow
  • 1 Pickled pears
  • 13 tbsp Scallions
  • 1 Thai chile, red or green

• Condiments

  • 2 1/3 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Gochugaru
  • 1 Kosher salt

• Oils & Vinegars

  • 2 tsp Distilled white vinegar
  • 1/2 tsp Sesame oil, toasted
  • 4 tbsp Vegetable oil

• Prepared

  • 12 oz 1 1/2 cups (packed chopped cabbage kimchi, packed

Found on epicurious.com

Description

Ingredients

• 1 tablespoon plus 3/4 cup thinly sliced scallions
• 2 tablespoons plus 1 teaspoon soy sauce
• 2 teaspoons distilled white vinegar
• 1/2 teaspoon gochugaru (Korean red pepper powder) or crushed red pepper flakes
• 4 ounces ground pork (about 1/3 cup)
• 2 teaspoons finely grated garlic, divided
• 1/2 teaspoon toasted sesame oil
• 1 1/2 cups dried peeled split yellow mung beans, soaked for 3 hours or up to overnight
• 1 1/2 cups (packed) chopped cabbage kimchi (12 ounces), excess liquid squeezed out
• 1 red or green Thai chile, thinly sliced
• Kosher salt
• 4 tablespoons (about) vegetable oil, divided
• Pickled Pears
• Ingredient info: Split yellow mung beans are sold at some supermarkets, at Indian and Asian markets, and at amazon.com. Kimchi is sold at some supermarkets, at Korean markets, and at arirangkimchee.com.

Directions

• Preparation Mix 1 tablespoon scallion, 2 tablespoons soy sauce, vinegar, and gochugaru in a small bowl. Set dipping sauce aside. Mix pork, 1 teaspoon garlic, sesame oil, and remaining 1 teaspoon soy sauce in a small bowl. Chill for 30 minutes or up to 1 day. Drain beans, reserving 1 cup soaking liquid. Purée beans and 1/2 cup soaking liquid in a blender, adding more water by tablespoonfuls if necessary, until mixture is a thick, slightly chunky paste. Transfer to a large bowl. Add 3/4 cup scallions, 1 teaspoon garlic, kimchi, and chile to bean purée. Mix well; season batter with salt. Stir in pork mixture. Heat 2 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Working in batches, spoon 1/4-cupfuls of batter into skillet, spreading each out to 3 1/2"-4" rounds. Cook, adjusting heat if browning too quickly and adding more oil between batches, until fritters are golden brown and cooked through, 2-3 minutes per side. Serve pancakes with dipping sauce and Pickled Pears.

Nutrition