KYUNGBIN'S MUNG BEAN JEON

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This Mid Autumn Festival, we're bringing new traditions to the table. Whether the name of your celebration is Chuseok, Tết Trung Thu, Tsukimi, or Lantern Festival, we hope you're finding joy like us in learning what it means to celebrate the moon, a bountiful harvest, and togetherness in changing times.

Kyungbin of hanchic shares with us his own take on jeon, a favorite dish at Chuseok, as well as some reflections on what its meant to open a restaurant dedicated to “just having fun” in exploring the possibilities for Korean American food today. In the spirit of new possibilities, we’re spending this year celebrating by building room for exploration, fun, and growth within and from tradition.

Ingredients Mung Bean Jeon

500g Dried split mung beans
1000g Water
20g Minced garlic
20g Picked chrysanthemum leaves
50g Potato starch
1/2 tbsp Kosher salt
2 Thinly sliced Serranos
5 Erjngtiao chilis

SICHUAN SOY VINAIGRETTE

2 tbsp Jin Soy Sauce
1 tbsp Sichuan chili oil
2 tbsp White Vinegar
1 tsp Toasted sesame seeds
1 tsp Ground Tribute Peppers
1 tbsp Chopped scallion whites
(save the greens for garnish!)

Instructions

Rehydrate dried split mung beans in water for about an hour or until the mung beans double in size.

Soak the chilis in water for about 45 minutes.

Once the mung beans are rehydrated, add beans to a food processor with some of the liquid from the soaking to help it blend to a coarse texture. The ground mung beans should be pasty and a bit chunky.

Once chilis have rehydrated, cut them open and remove the seeds. Then cut chilis into slivers.

Add pickled chrysanthemum leaves, minced garlic, potato starch, salt, sliced serranos, and chili slivers to the mung bean mix.

In a shallow nonstick pan, heat up with a good amount of oil.

Gently ladle the mix into the pan and spread it out like pancake batter. Make an empty hole in the middle — this will help you create more crispiness!

When you see the tops getting brown, flip and cook until the other side is also golden brown.

Drain the excess oil off the jeon. Let it cool, then cut.

Garnish with scallions and enjoy with the Sichuan soy vinaigrette!

Sichuan Soy Vinaigrette: Mix everything in a bowl, and garnish your neon with the leftover scallion greens