Korean mung bean pancakes

http://www.phoebebites.com/2010/09/korean-mung-bean-pancakes/

Korean Mung Bean Pancakes

For pancakes:

• Dried peeled split mung beans, 1 cup
• Scallions, 2 stalks, sliced at a diagonal
• Carrot, 1 medium, grated
• Garlic powder, 1 tablespoon
• Salt, 3/4 teaspoon
• Pepper, 1/4 teaspoon
• Oil, for panfrying

For dipping sauce:

• Soy sauce, 2 tablespoons
• Sesame oil, 1 tablespoon
• Worcestershire sauce, 2 teaspoons
• Toasted sesame seeds, 1 teaspoon

Cover mung beans with water by 1 inch and soak for at least 5 hours or overnight.

Strain bung beans in a colander. Add mung beans and 1/2 cup of water to a blender. Blend until smooth. The consistency should be like a thick pancake batter. If it is too thick, add a few more teaspoons of water.

Add scallions, carrots, garlic powder, salt and pepper to the batter. MIx well.

Combine all the ingredients for the dipping sauce in a small bowl and set aside.

Heat 2 tablespoons of oil in a 9-inch skillet. Use more oil if your skillet is larger. Add the batter to the pan, two heaping tablespoons at a time. I fit about 5 pancakes in my skillet. Fry for 2 minutes and turn over to fry the other side for 2 more minutes. Transfer pancakes to a platter lined with paper towels. Serve hot with the dipping sauce.