Korean cabbage pancakes

Method

• step 1

  Make the dipping sauce by combining all the ingredients with 1 tbsp of water in a small mixing bowl.

• step 2

  Combine the cabbage, spring onions and chilli in a large mixing bowl. Add the flour, starch, salt and ½ tsp of freshly cracked black pepper. Toss together to mix thoroughly – I find it is easiest to do this by hand. Stir in 50ml of water to combine. The mixture should feel quite dry.

• step 3

  Heat 2 tbsp of oil in a large frying pan over a medium heat – the oil should be warm to gently crisp the pancake but not smoking so it burns. Carefully spoon the batter into the pan – you should hear a sizzling sound when it hits the oil. Spread the batter to make a pancake roughly 6cm wide and 5mm thick. Fry on one side for 2-3 mins or until the top of the pancake appears almost dry in places and the bottom has browned nicely. You may need to add a touch more oil around the edge of the pan as you go.

• step 4

  Carefully flip over the pancake and press the centre gently to help it set. Fry for 2 mins until cooked through and golden brown. Once done, transfer to a plate. Continue working through the remaining batter, adding a little more oil from time to time.

• step 5

  Serve warm with the dipping sauce on the side.