Categories: Pancakes, Appetizers, Korean, Sauces 
      Yield: 6 servings 
  
-------------------------------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 lengths. 
   
  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.