Ingredients

For the dipping sauce

• 2tbsp soy sauce

• 1tbsp mirin (or white wine vinegar)

• 1tbsp toasted sesame oil

• 1tbsp toasted sesame seeds
• 1tsp soft light brown sugar

• 1tsp Korean or Aleppo chilli flakes
(or 1 green chilli, finely chopped)

• 1 spring onion, thinly sliced on diagonal

• Sea salt; freshly ground black pepper

For the pancake batter

• 150g kimchi, drained and roughly chopped (plus 2tbsp of the liquid)

• 60g rice flour

• 2tbsp plain flour

• 2 spring onions, thinly sliced

• 1 egg

• 1tsp soft light brown sugar

• 1 garlic clove, finely grated or chopped

• A pinch of sea salt

• Vegetable or sunflower oil, for frying

Recipe

1. Combine all the dipping sauce ingredients in a bowl. Season to taste with salt and pepper. Set aside.

2. Mix batter ingredients (except the oil) in a medium bowl until you have a thick, lumpy batter.

3. Heat 2tbsps of oil in a skillet, frying pan or crêpe pan over a medium heat and pour in a little batter to make 2 pancakes. Fry for 2–3 minutes, then flip over to cook for 2–3 minutes on other side. Remove from pan and continue with the remaining batter. You should get six in total. Serve warm with the dipping sauce.