Korean Crispy Mung Bean and Vegetable Pajeon-Style Pancakes with Gochugaru Dipping Sauce

Ingredients

• 2 cups split mung beans (dried, yellow)
• 1 zucchini
• 1 bunch scallions
• 3 tbsp ground flaxseed
• 6 tbsp avocado oil
• 2 tbsp gochugaru
• 3 tbsp rice vinegar
• 3 tbsp coconut aminos
• 2 cloves fresh garlic
• 1/4 cup toasted pumpkin seeds
• 1 tsp kosher salt
• 1 tsp grated fresh ginger

Instructions

1. 1

   Soak the split mung beans in cold water for 4 hours, then drain well.

2. 2

   Blend the soaked beans with 1/2 cup water, ground flaxseed, and salt into a thick, coarse batter. Rest 10 minutes to hydrate the flaxseed.

3. 3

   Julienne the zucchini and cut the scallions into 3-inch lengths. Fold the vegetables and half the pumpkin seeds into the batter.

4. 4

   Heat 2 tablespoons avocado oil in a heavy skillet over medium-high heat. Spread a thin layer of batter in the pan, press it flat, and fry 4 minutes until the edges lace and crisp.

5. 5

   Drizzle more avocado oil around the edges, flip carefully, and fry 3 more minutes until deeply golden. Repeat with the remaining batter, keeping pancakes warm in a 250°F oven.

6. 6

   Whisk the rice vinegar, coconut aminos, gochugaru, grated garlic, and ginger into a dipping sauce.

7. 7

   Cut the pancakes into wedges, scatter with the remaining toasted pumpkin seeds, and serve hot with the dipping sauce.