Korean Pancakes

3 tablespoons soy sauce

2 teaspoons rice vinegar (not seasoned)

1 tablespoon sesame seed s, toasted

1/4 teaspoon dried hot red pepper flakes

1/4 teaspoon Asian sesame oil For pancakes

1 cup dried peeled (yellow) mung bean s*

2 medium carrot s

1 bunch scallion s (white and pale green parts only)

1 (5-inch) fresh red chile, thinly sliced crosswise (2 tablespoons), including seeds

1 tablespoon minced garlic (about 3 cloves)

1 cup water

2 large egg s

2 tablespoons all-purpose flour

1 teaspoon salt

4 tablespoons vegetable oil

Special equipment: a Japanese Benriner** or other adjustable-blade slicer