Scallion Pancake Wrap with Kimchi Bean Hot Sauce

1. Open the can of Heyday Kimchi Sesame Navy Beans. Place a fine-mesh strainer over a bowl and pour the entire contents of the can into the strainer. Allow the liquid ("bean sauce") to collect in the bowl. Set the strained beans aside for the wraps.
   
2. In a large pot or saucier, add the roughly chopped red chili peppers, red bell pepper, garlic, and onion. Pour in the strained kimchi bean sauce, white distilled vinegar, water, kosher salt, gochugaru, and honey.
   
3. Place the pot over medium-high heat, stirring occasionally. Once the mixture comes to a boil, reduce the heat to medium-low, and simmer for 25-30 minutes, or until the peppers are very tender and easily crushed with a spoon. Remove from heat.
   
4. Carefully transfer the hot mixture to a high-speed blender. Blend starting on low, then increase to high until completely smooth. 
   
5. Taste the hot sauce and adjust with more salt if needed. Pour the hot sauce into clean, airtight bottles or containers. Allow it to cool completely on the counter before sealing and storing in the refrigerator for up to 3 weeks. (The yield will be approximately 2 cups, depending on pepper water content.)

BEC (bean, egg & cheese) scallion pancake breakfast wrap:

1. Cook Scallion Pancakes: Heat a large non-stick skillet over medium heat. Add 1 tsp of neutral oil. Once hot, place one scallion pancake on the pan and cook for 4-5 minutes per side, turning the heat down as needed to prevent burning, until golden brown and crispy. Remove from the pan and set aside on a plate. Repeat with the second pancake.
   
2. Prepare Eggs (one wrap at a time): In a small bowl, whisk together 2 eggs with a pinch of kosher salt.
   
3. Turn the same skillet back on to medium heat. Add ½ tbsp ghee (or your chosen cooking oil). Once hot and melted, pour in the whisked eggs. As the egg starts to set on the bottom, use a rubber spatula to gently push the cooked edges towards the center, tilting the pan so the uncooked egg can flow underneath. When the egg is mostly set but still slightly moist on top, immediately place one cooked scallion pancake directly onto the setting egg, pressing lightly to adhere.
   
4. Carefully, using a large spatula, flip the scallion pancake with the egg attached. Place 2 slices of mozzarella cheese (or a sprinkle of shredded cheese) onto the center of the egg-side of the pancake. Cook for 1-2 minutes more, just until the cheese is melted and the egg is fully cooked. Remove from the pan and set aside. Repeat this entire egg and cheese process for the second wrap.
   
5. To a small pot, add the reserved kimchi sesame navy beans. Place a lid on top and heat over medium heat, stirring every minute or so, until the beans are warmed through.
   
6. Place each cooked scallion pancake (egg and cheese side up) on a clean surface. Evenly distribute the warm kimchi sesame navy beans over the melted cheese on both wraps. Top with slices of avocado and a generous sprinkle of chopped cilantro, dill, and thinly sliced scallions. Squeeze a little lime juice on the herbs. Season with freshly cracked black pepper to taste.
   
7. Carefully roll up the scallion pancakes into wraps. Cut each wrap in half. Serve immediately with the homemade kimchi bean hot sauce on the side.