Name: Korean Pancakes
Cook time: 45 min
Total time: 2 3/4 hr (includes soaking mung beans)
Yield: Makes 4 main-course or 8 side-dish servings
Ingredients: 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; a Japanese Benriner** or other adjustable-blade slicer

Korean PancakesSang An

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.

Cooks' note:

Mung beans can be soaked up to 12 hours. *Available at Asian markets. **Available at cookware shops and Uwajimaya (800-889-1928).

Recipe notes

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