Korean Pancakes

Adapted from a Gourmet/Epicurious recipe.

1 cup peeled, split mung beans

1-2 serrano peppers

2 large cloves of garlic, chopped

1 1/4 cup water

1 tablespoon Ener-G Egg Replacer

2 tablespoons flour

1 teaspoon salt

2 carrots, coarsely grated

1 bunch scallions, roughly chopped

cooking oil

Rinse mung beans in a sieve until water runs clear. Soak beans in cold water for 2 hours.

Place grated carrots and chopped scallions in a large bowl and set aside. Drain beans and purée in food processor with garlic, peppers and water. Add flour, salt and egg replacer and pulse briefly to combine. Pour bean mixture over carrots and scallions and stir.

Heat about 2 teaspoons of oil in a heavy skillet over moderate heat. Ladle in about 3/4 cup of the batter for each pancake. Cook until browned on both sides. Transfer pancake to a tray lined with paper towels. Continue cooking the rest of the batter in the same manner, adding a little more oil to the pan if necessary. Serve with dipping sauce.

Yields 8 pancakes.

This recipe has been updated and can be found here: Korean Mung Bean Pancakes.

Dipping Sauce

This is similar to how my mother always made the sauce. Like her, I don't measure when I'm making it so the amounts listed here are approximate. You may need to make adjustments to suit your taste.

3 tablespoons soy sauce

1-2 tablespoon rice vinegar

splash of toasted sesame oil

2 teaspoons toasted sesame seeds, lightly crushed

1 hot pepper, finely minced

1 tablespoon sugar (or other sweetener of choice)

1 scallion, finely chopped

pinch black pepper

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