Ingredients

• 200 g spring onions
• 150 g Korean pancake mix (buchim garu)
• 220 ml ice-cold water
• 1 egg
• 1 fresh red chilli
• 5 tbsp neutral cooking oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp water
• ½ tsp sugar
• ½ tsp Korean chilli flakes (gochugaru)
• ½ tsp toasted sesame seeds

Method

1. 01
   Make the dipping sauce In a small bowl, stir together the soy sauce, rice vinegar, one tablespoon of water, the sugar, the chilli flakes and the sesame seeds until the sugar dissolves, then set it aside so the flavours come together while you cook.
2. 02
   Prepare the spring onions Trim the roots off the spring onions and cut them into lengths that fit flat in your frying pan, about fifteen centimetres long, then split any thick white ends in half lengthwise so they cook evenly.
3. 03
   Mix the batter Put the pancake mix in a bowl, crack in the egg, pour in the ice-cold water and stir gently with chopsticks or a fork until just combined, so the batter is thin like pouring cream and a few small lumps remain.
4. 04
   Heat the oil Set a large frying pan over medium-high heat, add two tablespoons of the oil and let it heat until it shimmers.
5. 05
   Lay in the first pancake Arrange half the spring onions in the pan in a single layer all facing the same direction, then pour about half the batter evenly over them, using just enough to bind them together, and scatter over half the sliced chilli.
6. 06
   Fry the first side Fry the pancake without moving it, pressing down gently with a spatula now and then, until the underside is deep golden and the edges look crisp.
7. 07
   Flip and fry Flip the pancake over, drizzle about half a tablespoon of oil around the edges, and fry the second side, pressing it flat, until golden and crisp.
8. 08
   Crisp the first side again Flip the pancake back onto the first side and fry it once more to re-crisp the surface, then slide it onto a board.
9. 09
   Cook the second pancake Add the remaining oil to the pan and repeat with the rest of the spring onions, batter and chilli, frying four minutes on the first side, three minutes on the second, and one more minute back on the first.
10. 10
    Cut and serve Cut the pancakes into squares or wedges and serve them hot with the dipping sauce on the side.