Korean Pancakes

Korean Pancakes
Photo by Sang An

Ingredients

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

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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