Korean Mung Bean Vegetable Jeon with Gochugaru Dipping Sauce

Ingredients

• 2 cups split mung beans (dried, peeled)
• 8 ounces mung bean sprouts
• 1 bunch scallions
• 1 large, julienned carrot
• 1 small, julienned zucchini
• 4 cloves, minced garlic
• 1 tablespoon, grated fresh ginger
• 2 tablespoons gochugaru (Korean chili flakes)
• 3 tablespoons coconut aminos
• 2 tablespoons rice vinegar
• 6 tablespoons avocado oil
• 1 teaspoon kosher salt
• 1/4 cup, chopped toasted pumpkin seeds(optional)

Instructions

1. 1

   Rinse the split mung beans, then soak in plenty of cold water for at least 4 hours or overnight. Drain well.

2. 2

   Blend the soaked beans with 1/2 cup fresh water and 1/2 teaspoon salt until mostly smooth with some visible grain, like thick oatmeal. Do not over-blend; texture is everything.

3. 3

   Blanch the mung bean sprouts in boiling water for 30 seconds, drain, and toss with a pinch of salt.

4. 4

   Fold the sprouts, scallions cut into 2-inch lengths, carrot, zucchini, garlic, ginger, and 1 tablespoon of gochugaru into the batter until every vegetable is coated.

5. 5

   Make the dipping sauce: stir together the coconut aminos, rice vinegar, and remaining 1 tablespoon of gochugaru.

6. 6

   Heat 2 tablespoons of avocado oil in a heavy nonstick or cast-iron skillet over medium-high heat. Drop the batter by generous 1/3-cup portions, spreading each into a 4-inch round. Press a few chopped toasted pumpkin seeds onto the surface of each.

7. 7

   Fry 3 to 4 minutes per side, adding more avocado oil as needed, until the edges are lacy and deep golden brown. Work in batches and keep the finished pancakes warm in a low oven.

8. 8

   Serve hot, two or three pancakes per person, with the gochugaru dipping sauce alongside.