Bindaetuk

Ingredients

 * 2 tb glutinous rice
 * 1 cup whole mung beans
 * 1 cup mung bean sprouts
 * 2 scallions; thinly sliced
 * ⅓ cup green pepper, chopped
 * ⅓ cup finely chopped onion
 * ¼ tsp baking soda
 * 2 tsp sesame oil
 * 1 tbsp sesame seeds, toasted and lightly crushed
 * 2 tsp Japanese soy sauce
 * 1 tsp salt
 * ¾ cup vegetable oil (about)

Dipping Sauce

 * 4 tbsp Japanese soy sauce
 * 2½ tbsp rice vinegar
 * 1 tsp sugar
 * 1 tbsp minced scallion
 * 1 garlic clove, peeled and mashed

Directions

 * 1) Wash and drain rice.
 * 2) Pick over mung beans; wash and drain.
 * 3) Place rice and beans in a bowl and cover with 5 cups of water.
 * 4) Let soak for10 hours.
 * 5) Remove skins from beans by rubbing between your hands.
 * 6) Drain off floating skins now and then, replacing water with fresh water, until most all of the skins are removed and drained away.
 * 7) Drain off remaining water and blend rice and beans in a food processor until it becomes a thick paste.
 * 8) With machine running, gradually add ¾ cup water to mixture; blend in thoroughly.
 * 9) Blanch bean sprouts in boiling water for 2 minutes; drain.
 * 10) Squeeze out as much moisture as possible, then stir sprouts into the batter along with the scallions, green pepper, onion, baking soda, sesame oil, sesame seeds, soy sauce and salt.
 * 11) Mix well.
 * 12) Have all cooking paraphernalia ready and at hand.
 * 13) You will need to have near your skillet: ¼ to ½ cup of vegetable oil in a cup or bowl with a small spoon, a larger spoon to spread the batter, the bowl of batter with a ⅓-cup measuring scoop/cup, a metal spatula for turning the pancakes, and a plate on which to place the finished dosas after they are cooked.
 * 14) Pour 1 teaspoon of oil into the skillet and tilt to distribute evenly.
 * 15) Heat the skillet over medium-low until oil is hot.
 * 16) Pour ⅓ cup of the mixture onto the center of the hot skillet.
 * 17) Use the large spoon to spread the batter in a spiral motion, until the pancake is about 6-7 inches in diameter.
 * 18) Turn pancake after 2–3 minutes and cook another 2–3 minutes on the other side.
 * 19) Remove pancake to plate and repeat with remaining batter, adding only enough additional oil to the skillet as needed to keep surface evenly greased.
 * 20) I found that about ½ to ¾ teaspoon for each pancake was plenty, but your mileage may vary.

Dipping Sauce

 * 1) Mix together all ingredients and serve with hot bindaetuk.