Korean Pancakes

Korean Pancakes
Photo by Sang An

Ingredients

  • 2 medium carrots
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon dried hot red pepper flakes
  • 1 tablespoon minced garlic
  • Japanese Benriner or other adjustable-blade slicer
  • 4 tablespoons vegetable oil
  • + 9 more ingredients
    • 1 tablespoon sesame seeds
    • 1 teaspoon salt
    • 1 cup dried (yellow) mung beans
    • 1 cup water
    • 3 tablespoons soy sauce
    • 1 bunch scallions (white and pale green parts only)
    • ¼ teaspoon Asian sesame oil
    • 2 teaspoons rice vinegar (not seasoned)
    • 1 5-inch fresh red chile

Stir together all dipping-sauce ingredients in a small bowl. 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. Cut carrots into thin matchsticks, preferably using slicer.Halve scallio...

View full recipe at Epicurious

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