*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pancakes                         Appetizers
                 Korean                           Sauces
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PANCAKE BATTER-----
    1 1/2   c            All-Purpose Flour
    1       lg           Well Beaten Egg
    1       c            Cold Water
    1 1/4   c            Milk
      1/3   ts           Salt
    1       lg           Pinch White Pepper
    1       lg           Pinch Chili Powder
                         Oil, Butter Or Lard
                         -----NINE FILLINGS-----
    8       lg           Black Chinese Mushrooms
    1       lg           Carrot
    1                    4-inch Piece Giant White
                         - Radish, Japanese -Daikon
                         -Chinese - Loh Buk
    8                    Green Onions
    3                    Egg Whites
    1       c            Kim Chee
   10       oz           Lean Beef Rump Or Fillet
                         Sesame Oil
                         Vegetable Oil
                         Light Soy Sauce
                         Salt, Pepper And Sugar
    3       tb           White Sesame Seeds
                         -----DIPPING SAUCE-----
      3/4   c            Light Soy Sauce
    2 1/2   tb           Chinese Brown Vinegar
    2       tb           Finely Minced Green Onions
    1       tb           White Sesame Seeds, Toasted
                         - And Ground
    1       lg           Pinch Sugar
    1       lg           Pinch Chili Powder
   This delightful dish is an innovative and economical
   way to serve a do-it-yourself-style appetizer or
   main-dish. It is usually presented in a special
   lacquered wood or china tray with the required number
   of compartments.  It is just as effective served on a
   tray in small bowls or dishes.  The pancakes can be
   made in advance and kept refrigerated until needed,
   and many of the fillings can also be prepared ahead of
   time for convenience.
   Sift the flour into a mixing bowl and make a well in
   the center. Add the beaten egg, water, milk and
   seasonings and beat until smooth, then set aside for
   20 minutes.
   Drain the Chinese mushrooms, reserving the liquid.
   Discard the stems, then squeeze out as much water as
   possible from the caps and shred them very finely.
   Place in a small pan and simmer for 6 minutes with 2
   tablespoons soy sauce, 2 teaspoons sugar and enough
   reserved water to just cover. Drain well.
   Peel the carrot; cut lengthwise into thin strips, then
   into fine shreds. Cut the shreds into 1-inch lengths.
   Heat a small pan, add a very little vegetable oil and
   a few drops of sesame oil and stir-fry the carrot
   until softened but still uncolored.  Add a little
   salt, pepper and soy sauce and remove from the heat.
   Rinse out the pan.
   Peel and grate the radish and cook in the same way as
   the carrot, omitting the soy sauce.  Trim the green
   onions, cut into short lengths and shred finely.
   Stir-fry briefly in vegetable oil until just softened.
   Beat the egg whites until slightly frothy, adding a
   very small pinch of salt and pepper.  Rub a small
   omelet pan or a well-seasoned wok with oil and pour in
   the egg. Tilt the pan so that the egg runs thinly over
   as wide an area as possible.  Cook until firm but not
   colored on the underside, then flip over and cook the
   other side briefly. Repeat this with the egg yolks,
   taking care to cook them gently so they do not burn.
   Cut into narrow shreds, then cut crosswise into short
   Very thinly shred the kim chee, squeezing to remove as
   much liquid as possible.  Cut the beef into paper-thin
   slices (having it partially frozen makes this easier,
   then cut crosswise into very thin shreds. Heat a
   little vegetable oil and sesame oil together in a pan
   or wok and stir-fry the beef until it changes color,
   then splash in 1 tablespoon soy sauce, a sprinkle of
   salt, pepper and sugar and a little extra sesame oil.
   Toast the sesame seeds in a dry pan over moderate heat
   until they turn golden and begin to pop.  Remove, cool
   slightly and grind to a fairly fine powder.
   Mix the sauce ingredients together and divide among
   several dishes. Rub the omelet pan or wok again with
   oil. Pour in a large spoonful of the batter and cook
   until the underside is golden and small bubbles appear
   on the surface.  Flip over and cook the other side.
   Continue to cook pancakes over medium heat until
   batter is used up, stacking the pancakes under a cloth.
   Serve the pancakes and fillings at room temperature on
   a tray with the dipping sauce.
   Typed by Syd Bigger.
                    - - - - - - - - - - - - - - - - - -