Seafood Spring Onion Pancakes (Haemul Pajeon)

Step 1: To make the sauce, combine all the ingredients in a small bowl and stir until the sugar dissolves and store in an airtight container in the fridge for up to 5 days.

Step 2: To make the pancake mix, place all the dry ingredients in a bowl and stir to combine and then add the garlic, ginger, 185 ml iced water and the egg and whisk until smooth; add a bit more water to loosen if necessary, it should be thick but runny, with the consistency of pouring cream and then set aside.

Step 3: Heat 2 tablespoon oil in a non-stick frying pan over medium heat and add half the seafood and fry for 2 minutes, until lightly brown and then spoon over half the bean egg.

Step 4: Give the batter a quick stir then ladle half into the pan, using the back of the ladle to pread it out to the edges.

Step 5: Lay half the spring onion in a single layer on top, then fry the pancake for 4 to 5 minutes or until golden brown on the bottom and using a wide spatula to flip to pancake over.

Step 6: Add a tablespoon of oil, press the pancake down with the back of the spatula, and cook for further 4 to 5 minutes, until golden brown.

Step 7: Transfer the pancake to a baking tray lined with paper towel to remove any excess oil and then repeat with the remaining batter and ingredients to the make the second pancake.

Step 8: Serve immediately (with the sauce on the side), allowing people to tear bit of pancake of with chopsticks.