Korean Pancakes

• 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
• Special equipment: a Japanese Benriner** or other adjustable-blade slicer

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.
3. Cover beans with cold water by 2 inches in a bowl and soak, chilled, at least 2 hours.
4. Cut carrots into thin matchsticks, preferably using slicer.Halve scallions lengthwise and cut into 2-inch pieces.
5. Combine carrots, scallions, chile, and garlic in a large bowl.
6. Drain mung beans and puree with water in a food processor until smooth, about 1 minute.
7. Add eggs, flour, and salt and blend until smooth, about 30 seconds.
8. Pour mixture over vegetables in bowl and stir with a flexible spatula.
9. (Batter will be thick.)
10. 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.
11. 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).
12. 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.
13. Transfer pancake to paper towels to drain.
14. Make 3 more pancakes in same manner, stacking them (after draining briefly) if desired.
15. Transfer pancakes, 1 at a time, to a cutting board and cut each into 6 wedges.
16. Serve warm or at room temperature with dipping sauce.

soy sauce, rice vinegar, sesame seeds, asian sesame oil, beans, carrots, scallions, fresh red chile, garlic, water, eggs, flour, salt, vegetable oil

Taken from www.epicurious.com/recipes/food/views/korean-pancakes-230986 (may not work)