Korean Mung Bean Pancakes

Adapted from a Gourmet/Epicurious recipe. A little planning ahead is required as the split mung beans will need to soak a few hours before being ground up for the batter. The pancakes make a delicious meal and are also fantastic party food which can be made in advance. For parties, I like to make a few batches and slice the pancakes and place on a baking sheet in a single layer. They're kept refrigerated until needed then heated in the oven.

1/2 cup split mung beans

2 garlic cloves, smashed

1-2 red hot chili peppers, very thinly sliced

2/3 cup water

1 tablespoon whole wheat flour

2 scallions, sliced

1 small carrot, shredded

1/2 cup shredded napa cabbage

1/4 teaspoon salt

1 teaspoon oil for cooking*

Rinse mung beans in a fine sieve until water runs clear. Transfer to a bowl and cover with water. Allow to soak a few hours in the refrigerator. (I get them soaking in the morning so they're ready to go when it's time for dinner.) Drain well before continuing.

Add beans to food processor along with the 2/3 cup of water, the garlic and salt. Puree until smooth. Add flour and pulse a few times to combine. Pour pureed bean mixture into a bowl and stir in hot peppers, scallions, carrot and cabbage. The batter should be quite thick.

Heat a dry cast iron skillet over medium heat. Brush a little oil onto the surface. Spoon batter into the hot pan making pancakes 3-4 inches in diameter, flattening them just slightly to even out. Cook until outer edges start to brown and the top of each pancake begins to firm up a bit. Flip and finish cooking through until browned on the other side. Brush a little more oil onto skillet between batches.

Slice each pancake into three or four strips and serve with dipping sauce.

Yields 6 3-4" pancakes - enough for the two of us as a meal with a salad included.

* Tip: I like to pre-measure the oil into a tiny dish and dip a silicone pastry brush into it to pick up only as much as needed to coat my cast iron skillet as I'm cooking. This keeps me from inadvertently pouring more oil into the pan than necessary, which is easy to do - and oily pancakes are not particularly appealing to me.

Dipping Sauce

Recipe made the way my mom taught me. Proportions are approximate as I don't bother to measure. Adjust flavors to your liking.

2-3 tablespoons soy sauce
2-3 teaspoons rice vinegar
2-3 teaspoons toasted, crushed sesame seeds
2 teaspoons sugar
1 scallion, finely chopped

minced hot pepper, if desired

Combine all ingredients in a small bowl. Adust flavors if needed.