*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads                           Beef
                 Vegetables                       Oriental
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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.
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