Snack: Kimchi Fritters with Soy Dipping Sauce

Recipe by The Bon Appétit Test Kitchen Korean pickled cabbage, a.k.a. kimchi, provides the spice in these savory fritters, while soaked raw mung beans hold the flourless pancakes together. They're great with or without the dipping sauce and pickled pears

This recipe includes superfoods such as:

Kimchi

Health benefits of Kimchi Fritters with Soy Dipping Sauce

Besides beneficial bacteria, kimchi is also a great source of beta-carotene, calcium, iron and vitamins A, C, B1 and B2. Kimchi and is full of probiotics which balance our pH level and ward off yeast infections and UTIs.

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.

Instructions

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.

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