Pork and kimchi fritters with spicy soy dipping sauce
This is a versatile recipe: Serve with some steamed rice, lettuce leaves, gochujang, more kimchi and some sliced onions and build a sandwich for a meal in its own right. Alternatively you can serve this with my barbecued seafood with gochujang sauce for a knockout weekend barbie. Finish by spooning sauce and leftovers on the rice - so tasty.
Ingredients
2 cups dried mung beans
1/4 cup glutinous (or "sticky") white rice
1/2 cup kimchi pickling liquid
1 tsp fish sauce
pinch of sea salt
1/2 cup ganjan (Korean soy sauce)
1/4 cup sesame oil
1/2 cup kimchi, finely chopped
1/2 cup cooked pork belly, finely chopped
oil, for frying
2 tbsp rice vinegar
2 tbsp gochugaru (seedless chilli flakes)
3 long spring onions, finely sliced
Method
Combine the mung beans and rice, rinse in a few rounds of cold water, then cover with plenty of fresh water. Leave to soak for at least 6 hours, preferably overnight.
Drain beans and rice well and process with 1/2 cup fresh water, kimchi liquid, fish sauce, salt and 1 teaspoon each of the ganjan and sesame oil. Blend to form a coarse purée, not too smooth. Place in a bowl and fold through the chopped kimchi and pork.
Heat oil in a non-stick frypan over a medium heat. Ladle purée into pan, about ¼ cup for each fritter. Cook for a couple of minutes until golden brown and crispy, then flip and fry the other side for another few minutes. Drain on paper towel and keep warm while frying the rest of the fritters.
For the dipping sauce, quickly combine the remaining soy sauce and sesame oil with the vinegar, gochugaru and spring onions. Serve in a bowl with the hot and crispy fritters.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury.
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