Pajeon

Method

1. Trim the roots and any tired tips from 100 g of spring onions and cut them into 8 cm lengths. Split any stalks thicker than a pencil lengthways so they lie flat and cook through. Cut 0.5 of red chilli into thin rings, discarding the seeds if you want less heat.
2. In a bowl, whisk 60 g of plain flour, 15 g of potato starch and 0.25 tsp of fine sea salt together, then pour in 90 ml of ice-cold water and whisk just until smooth. The batter should be thin, about the consistency of single cream — it coats the onions rather than burying them. Keep it cold and do not over-mix or the pancake turns tough.
3. Beat 1 egg in a small separate bowl and set it aside. Stir together the dipping sauce: 1 tbsp of soy sauce, 1 tsp of rice vinegar, 0.25 tsp of toasted sesame oil, 0.25 tsp of gochugaru and 0.25 tsp of toasted sesame seeds.
4. Heat 1 tbsp of vegetable oil in a 20 cm non-stick or cast-iron frying pan over medium-high heat until it shimmers. Lay the spring onions in the pan in a single tight layer, all facing the same way, and press them flat.