Korean Pancakes

Ingredients

• 2 medium carrots 
• 2 large eggs 
• 2 tablespoons flour all-purpose
• 3 cloves garlic minced
• 1 cup mung beans dried yellow peeled ()
• 5 inch to 5 chilies fresh red thinly sliced (2 tablespoons)
• 0.3 teaspoon pepper dried red hot
• 2 teaspoons rice vinegar (not seasoned)
• 1 teaspoon salt 
• 1 bunch spring onion white green ( and pale parts only)
• 0.3 teaspoon sesame oil 
• 1 tablespoon sesame seed toasted
• 3 tablespoons soya sauce 
• 4 tablespoons vegetable oil 
• 1 cup water 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• ladle
• sieve
• spatula
• cutting board

Directions

1. Stir together all dipping-sauce ingredients in a small bowl.
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.
3. Cut carrots into thin matchsticks, preferably using slicer.Halve scallions lengthwise and cut into 2-inch pieces.
4. Combine carrots, scallions, chile, and garlic in a large bowl.
5. Drain mung beans and purée with water in a food processor until smooth, about 1 minute.
6. Add eggs, flour, and salt and blend until smooth, about 30 seconds.
7. Pour mixture over vegetables in bowl and stir with a flexible spatula. (Batter will be thick.)
8. 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.
9. Transfer pancake to paper towels to drain. Make 3 more pancakes in same manner, stacking them (after draining briefly) if desired.
10. Transfer pancakes, 1 at a time, to a cutting board and cut each into 6 wedges.
11. Serve warm or at room temperature with dipping sauce.
12. Mung beans can be soaked up to 12 hours.*Available at Asian markets.**Available at cookware shops and Uwajimaya (800-889-1928).