Korean Mung Bean Pancakes | Oregonian Recipes

Ingredients

• 2 1/2 cups cold water, divided
• 2 teaspoons kosher salt, divided
• 1 cup dried mung beans, rinsed
• 2 tablespoons medium-grain white rice
• 1/4 pound ground pork
• 2 teaspoons minced garlic
• 2 ounces bean sprouts (about 1 cup), coarsely chopped
• 1/2 cup fine julienne red bell pepper
• 1/3 cup thinly sliced scallions
• 1 serrano chili, thinly sliced crosswise, with ribs and seeds (optional)
• Vegetable oil, for frying
• 1/4 cup plus 2 tablespoons low-sodium soy sauce
• 1 tablespoon plus 1 teaspoon rice vinegar
• 1/2 teaspoon sesame oil