CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Korean	Beef, Breads, Oriental, Vegetables	2	Pancakes

INGREDIENTS

INSTRUCTIONS

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.

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