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