Active Time

　　45 min

　　Total Time

　　2 3/4 hr (includes soaking mung beans)

　　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

Makes 4 main-course or 8 side-dish servings

　　

For dipping sauce

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

　　

For pancakes

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

　　

Special Equipment

a Japanese Benriner** or other adjustable-blade slicer

　　

Make dipping sauce:

Step 1

Stir together all dipping-sauce ingredients in a small bowl.

　　

Make pancakes:

Step 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.

　　

Step 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.

　　

Step 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.)

　　

Step 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.

　　Cooks' note:

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