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1
Peel the carrot and cut into thin slices on the angle.
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2
Stack a few of the carrot slices together and using a large sharp knife cut slices into strips about the size and thickness of matchsticks.
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3
Repeat for all of the carrot slices.
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4
Trim the root and 5cm of the green end from each spring onion, cut into 6-8cm pieces and cut each piece into long, thin strips.
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5
Trim the root end from each mung bean and finely chop the garlic.
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6
Put all the prepared ingredients in a bowl then set vegetable mixture aside.
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7
Sift the flours and sea salt into a large mixing bowl.
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8
Put eggs, sesame oil and iced water in a mixing jug and whisk until well combined.
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9
Make a well in centre of the dry ingredients, pour in the egg mixture and stir with a whisk until well combined.
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10
Add the vegetable mixture to the egg mixture and stir to combine.
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11
Heat a tablespoon of peanut oil in a 20-23cm heavy-based pan.
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12
When the oil is hot, spoon a quarter of the batter into the pan, making sure you have a balance of the egg mixture and vegetables.
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13
Cook over a medium heat until the underside is brown and crisp and the top is almost set.
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14
Using an eggslice or metal spatula, turn the pancake over and cook 2-3 minutes.
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15
Use the batter to to cook 3 more pancakes in this way.
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16
DIPPING SAUCE: Put the sesame seeds in a small, heavy-based pan and shake over a medium heat until seeds are golden and fragrant.
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17
Transfer the toasted seeds to a small bowl, add the soy, vinegar, chilli flakes and extra sesame oil and stir to combine.
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18
Cut each pancake into wedges and stack on a plate.
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19
Serve Korean pancakes with the sesame dipping sauce on the side.
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20
**The vegetables must be cut into long, thin strips.
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21
This is so they become tender, without losing their crunch, in the short cooking time.
