DIPPING SAUCE
1 c Flour 4
Scallions, root ends trimmed 1 ts Salt
-cut into 2″ lengths 1 1/2 c Cold water,
or enough to 2 oz Sweet red or green peppers, ~make moderately
thin batter -in 2″ juliened strips 3 oz Ground beef
Corn oil for frying 2 tb Soy sauce 1/2 ts Dried
hot red chili flakes 1/4 ts Korean sesame oil
1 ts Thinly sliced green onion 1/2 ts Toasted sesame seeds
In a large mixing bowl, combine flour, salt, water and beef. Add scallions
and peppers; mix thoroughly but gently. Heat an 8-inch skillet over
medium-high heat. Pour in a little oil and reduce heat to medium. Add half
the batter mixture. which should make a pancake about 1/4-inch thick. Fry
for 3 to 4 minutes, then flip pancake and fry another 3 to 4 minutes.
Remove pancake and keep warm. Heat a little more oil in the skillet and add
remaining batter. Fry on both sides and remove from skillet. Slip pancakes
onto a cutting board and cut each into 3-inch pieces. Quickly reassemble
pieces in their original pancake shapes or present uncut pancakes which are
then divided at the table. Serve warm with traditional Dipping Sauce.
DIPPING SAUCE: Combine ingredients in a small bowl and serve at the table
with pancakes. Makes about 3 tablespoons.
Yields
2 Pancakes