- 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 . Kimchi is sold at some supermarkets, at Korean markets, and at .
- 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.