Korean Pancakes

Ingredients

• •3 tablespoons soy sauce
• •2 teaspoons rice vinegar (not seasoned)
• •1 tablespoon sesame seeds, toasted
• •¼ teaspoon dried hot red pepper flakes
• •¼ teaspoon Asian sesame oil
• •1 cup dried peeled (yellow) mung beans*
• •2 whole medium carrots
• •1 bunch bunch scallions (white and pale green parts only)
• •1 whole (5-inch) fresh red chile, thinly sliced crosswise (2 tablespoons), including seeds
• •1 tablespoon minced garlic (about 3 cloves)
• •1 cup water
• •2 whole large eggs
• •2 tablespoons all-purpose flour
• •1 teaspoon salt
• •4 tablespoons vegetable oil
• •1 piece a Japanese Benriner** or other adjustable-blade slicer

Cooking Instructions

1. 1.

   Stir together all dipping-sauce ingredients in a small bowl.

   2 min

2. 2.

   Rinse mung beans in a sieve under cold running water until water runs clear. Cover beans with cold water by 2 inches in a bowl and soak, chilled, at least 2 hours.

   120 min

3. 3.

   Cut carrots into thin matchsticks, preferably using slicer.Halve scallions lengthwise and cut into 2-inch pieces. Combine carrots, scallions, chile, and garlic in a large bowl.

   10 min

4. 4.

   Drain mung beans and purée with water in a food processor until smooth, about 1 minute. Add eggs, flour, and salt and blend until smooth, about 30 seconds. Pour mixture over vegetables in bowl and stir with a flexible spatula. (Batter will be thick.)

   5 min

5. 5.

   Heat 1 tablespoon oil in a large heavy nonstick skillet (at least 8 inches across bottom) over moderate heat until hot but not smoking, then swirl to coat. Stir batter, then ladle 1 cup batter into skillet, pressing down lightly with a large spatula to flatten and evenly distribute vegetables, to make an 8-inch pancake (less than 1/2 inch thick). Cook until edges begin to bubble and turn golden, 1 to 2 minutes, then turn over with spatula and cook until other side is golden, 1 to 2 minutes more. Transfer pancake to paper towels to drain. Make 3 more pancakes in same manner, stacking them (after draining briefly) if desired. Transfer pancakes, 1 at a time, to a cutting board and cut each into 6 wedges. Serve warm or at room temperature with dipping sauce.

   20 min