Title: Korean home-style scallion pancakes
 Categories: Breads, Beef, Vegetables, Oriental
      Yield: 2 Pancakes
 
MMMMM-----------------------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.