A delicious starter to any Korean meal. This pancake recipe is also a great way to use up any leftover veg.
Combine the flour, eggs and water in a large mixing bowl. Leave the batter mixture to rest.
Meanwhile, make the dipping sauce. Crush the garlic into a small bowl and add the light soy sauce, water, rice vinegar, sugar, sesame oil and sesame seeds. Stir through until the sugar is dissolved. Set aside.
Finely slice the spring onions and red pepper, grate the carrot and add to the batter with the beansprouts. Mix together with salt and pepper. Loosen up the batter with a little more water if necessary.
Heat the vegetable oil in a large frying pan on medium-high heat. Once hot, add a ladle of the batter and swirl to cover the entire surface of the pan. Fry for 3 minutes on each side, until golden brown and crispy. Cut into squares and serve warm with the dipping sauce.