Kimchi Fritters with Soy Dipping Sauce
Crispy Korean-inspired fritters made with mung beans, kimchi, and ground pork, served with a spicy soy dipping sauce. These savory pancakes combine the traditional flavors of kimchi with the heartiness of mung beans for a delicious appetizer or snack.
Ingredients
- •1 tablespoon scallions
- •2 tablespoons soy sauce
- •2 teaspoons distilled white vinegar
- •½ teaspoon gochugaru
- •4 ounces ground pork
- •2 teaspoons garlic
- •½ teaspoon toasted sesame oil
- •1½ cups dried peeled split yellow mung beans
- •1½ cups cabbage kimchi
- •1 whole Thai chile
- •1 to taste Kosher salt
- •4 tablespoons vegetable oil
- •1 to serve Pickled Pears
- •Ingredient info
- •market info
- •market info
- •market info
- •market info
Cooking Instructions
- 1.
Mix 1 tablespoon scallion, 2 tablespoons soy sauce, vinegar, and gochugaru in a small bowl. Set dipping sauce aside.
5 min
- 2.
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.
30 min
- 3.
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.
15 min
- 4.
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.
20 min
- 5.
Serve pancakes with dipping sauce and Pickled Pears.
5 min
