Kimchi Fritters with Soy Dipping Sauce
- 1 tablespoon plus 3/4 cup thinly sliced scallions
- 2 tablespoons plus 1 teaspoon soy sauce
- 2 tablespoons distilled white vinegar
- 1/2 teaspoons 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Garlic (2 teaspoons)
- Mung beans, yellow (1 dried peeled 1 1/2 cups dried peeled split)
- Pickled pears (1)
- Scallions (13 tablespoon)
- Thai chile, red or green (1)
- Meat
- Ground pork (4 ounces)
- Condiments
- Distilled white vinegar (2 tablespoons)
Soy sauce (2 1/3 tablespoons)
- Cooking & Baking
- Gochugaru (1/2 teaspoons)
- Kosher salt (1)
- Sesame oil, toasted (1/2 teaspoon)
- Vegetable oil (4 tablespoons)
- Prepared
- 1 1/2 cups (packed) chopped cabbage kimchi, packed (12 ounces)
Preparation
Read recipe preparation on bonappetit.com
Social Stats
62.4Rating
1-100
1-100
33Tweets
103Facebook
Shares
Shares
0StumbleUpon
Views
Views
312PinterestPins
Recipe Stats
Published February 22, 2012 (11 months ago).
29 people saved this recipe.
