1. Peel the carrot and cut into thin slices on the angle. Stack a few of the carrot slices together and using a large sharp knife cut slices into strips about the size and thickness of matchsticks. Repeat for all of the carrot slices. Trim the root and 5cm of the green end from each spring onion, cut into 6-8cm pieces and cut each piece into long, thin strips. Trim the root end from each mung bean and finely chop the garlic. Put all the prepared ingredients in a bowl then set vegetable mixture aside. 2. Sift the flours and sea salt into a large mixing bowl. Put eggs, sesame oil and iced water in a mixing jug and whisk until well combined. Make a well in centre of the dry ingredients, pour in the egg mixture and stir with a whisk until well combined. Add the vegetable mixture to the egg mixture and stir to combine. 3. Heat a tablespoon of peanut oil in a 20-23cm heavy-based pan. When the oil is hot, spoon a quarter of the batter into the pan, making sure you have a balance of the egg mixture and vegetables. Cook over a medium heat until the underside is brown and crisp and the top is almost set. Using an eggslice or metal spatula, turn the pancake over and cook 2-3 minutes. Use the batter to to cook 3 more pancakes in this way. 4. DIPPING SAUCE: Put the sesame seeds in a small, heavy-based pan and shake over a medium heat until seeds are golden and fragrant. Transfer the toasted seeds to a small bowl, add the soy, vinegar, chilli flakes and extra sesame oil and stir to combine. 5. Cut each pancake into wedges and stack on a plate. Serve Korean pancakes with the sesame dipping sauce on the side. **The vegetables must be cut into long, thin strips. This is so they become tender, without losing their crunch, in the short cooking time. ---------------------------------------------------------------------------
Nutrition
Ingredients
