Korean Pancakes

1. 1

   Stir together all dipping-sauce ingredients in a small bowl.

2. 2

   Rinse mung beans in a sieve under cold running water until water runs clear.

3. 3

   Cover beans with cold water by 2 inches in a bowl and soak, chilled, at least 2 hours.

4. 4

   Cut carrots into thin matchsticks, preferably using slicer.Halve scallions lengthwise and cut into 2-inch pieces.

5. 5

   Combine carrots, scallions, chile, and garlic in a large bowl.

6. 6

   Drain mung beans and puree with water in a food processor until smooth, about 1 minute.

7. 7

   Add eggs, flour, and salt and blend until smooth, about 30 seconds.

8. 8

   Pour mixture over vegetables in bowl and stir with a flexible spatula.

9. 9

   (Batter will be thick.)

10. 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. 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. 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. 13

    Transfer pancake to paper towels to drain.

14. 14

    Make 3 more pancakes in same manner, stacking them (after draining briefly) if desired.

15. 15

    Transfer pancakes, 1 at a time, to a cutting board and cut each into 6 wedges.

16. 16

    Serve warm or at room temperature with dipping sauce.

* Per serving · 4 servings · Values may vary.