Kimchi Fritters with Soy Dipping Sauce

Ingredients

• 12 ounces cabbage kimchi packed chopped ()
• 2 teaspoons garlic divided finely grated
• 0.3 cup ground pork 
• 16 servings kosher salt 
• 1.5 cups mung beans dried split yellow peeled for 3 hours or up to overnight
• 16 servings pickled pears 
• 0.5 teaspoon pepper flakes red crushed (Korean pepper powder)
• 1 tablespoon scallions thinly sliced
• 0.5 teaspoon sesame oil toasted
• 2 tablespoons soya sauce 
• 1  thai chile green red thinly sliced
• 4 tablespoons vegetable oil divided ()
• 2 teaspoons distilled vinegar white

Equipment

• bowl
• frying pan
• blender

Directions

1. Mix 1 tablespoon scallion, 2 tablespoons soy sauce,vinegar, and gochugaru in a small bowl. Setdipping sauce aside.
2. Mix pork, 1 teaspoon garlic, sesame oil, andremaining 1 teaspoon soy sauce in a small bowl.Chill for 30 minutes or up to 1 day.
3. Drain beans, reserving 1 cup soakingliquid. Purée beans and 1/2 cup soakingliquid in a blender, adding more water bytablespoonfuls if necessary, until mixture isa thick, slightly chunky paste.
4. Transfer to alarge bowl.
5. Add 3/4 cup scallions, 1 teaspoon garlic,kimchi, and chile to bean purée.
6. Mix well;season batter with salt. Stir in pork mixture.
7. Heat 2 tablespoons vegetable oil in a largenonstick or cast-iron skillet over medium-highheat. Working in batches, spoon1/4-cupfuls of batter into skillet, spreadingeach out to 3 1/2"-4" rounds. Cook, adjustingheat if browning too quickly and addingmore oil between batches, until fritters aregolden brown and cooked through, 2-3minutes per side.
8. Serve pancakes with dipping sauce and
9. Pickled Pears.