Korean Pancake with Soy & Chilli Dip

For the Korean dip

Mix all the ingredients together. Store in a jam jar in the fridge. This dip will hold for up to a month.

To make the Korean pancakes

Place the flour and rice flour in a bowl. Make a well in the centre and whisk in the eggs and water to make a thickish batter. The amount of liquid may vary slightly with different flours. Season with salt.

Chop the spring onions into 4cm pieces. Slice the carrot into julienne (thin matchstick strips). Halve the courgette lengthwise and then slice thinly about 2-3mm thick. Slice the onion in half and then lengthways into very thin strips. Slice the chilli peppers thinly crossways.

For each pancake, place a handful of vegetables, about 150g, into a bowl and pour over about 100g batter (there should be a small amount of onion compared to everything else). The idea is to just coat the vegetables in the batter so that they stick together. They should not be going for a swim. Mix well using a spatula.

Heat a non-stick frying pan and pour a thin layer of sunflower oil over the base of the pan (about 3 tablespoons). Pour the vegetable and batter mix into the pan and spread out to make a thick pancake. Cook at a brisk heat until the edges are beginning to colour and the vegetables char a little on the underside. Flip the pancake and cook for another few minutes. Serve immediately, cut into wedges. Spoon some Korean dip over each slice.