Categories: Breads, Beef, Vegetables, Oriental 
      Yield: 2 pancakes 
  
-------------------------------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.