Bindaedok

There are many kinds of Korean pancakes, but bindaedok, made with yellow mung beans and whipped eggs, have a light, airy texture. They are very versatile, and work well as an hors d'oeuvre, side dish, or vegetarian main course.

Ingredients

1. For dipping sauce
2. ===============
3. 3 tablespoons soy sauce
4. 2 teaspoons rice vinegar (not seasoned)
5. 1 tablespoon sesame seeds, toasted
6. 1/4 teaspoon dried hot red pepper flakes
7. 1/4 teaspoon Asian sesame oil
8. .
9. For pancakes
10. =============
11. 1 cup dried peeled (yellow) mung beans
12. 2 medium carrots
13. 1 bunch scallions (white and pale green parts only)
14. 1 (5-inch) fresh red chile, thinly sliced crosswise (2 tablespoons), including seeds
15. 1 tablespoon minced garlic (about 3 cloves)
16. 1 cup water
17. 2 large eggs
18. 2 tablespoons all-purpose flour
19. 1 teaspoon salt
20. 4 tablespoons vegetable oil

Directions

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

Notes

Mung beans can be soaked up to 12 hours.