Korean seafood pancakes (Haemul pa jun)

For the dipping sauce: in a small bowl, whisk all the sauce ingredients together. Transfer to a small serving dish and set aside.

For the pancakes: on a cutting board, deseed the chillies and cut into thin strips about 5-8cm long. Trim the spring onions and slice into thin pieces, about 5-8cm long.

In a large bowl, mix the flour, salt and pepper with about 245ml ice-cold water. The batter should be thick, like a pancake batter, but not too thick. Adjust with more water or flour, as necessary.

Stir in the squid, shrimp and garlic and mix well to coat.

Heat a large frying pan over medium-high heat. When hot, add enough vegetable oil (or any similar neutral oil) to coat the bottom of the pan. Using a spoon, scoop the batter into the pan and make three or four 10-cm round pancakes.

Spread the seafood and fillings around each pancake to make it as flat and even as possible. Cook over a medium heat for about 4-5 minutes, until the edges turn golden brown (the pancake should be about two-thirds cooked through). Flip over and cook for an additional 2-3 minutes on the other side. (Alternatively, you can make one big pancake and cut it up like a pizza when serving. Adjust the cooking time accordingly. The pancake should be golden brown and crispy around the edges.)

Serve the pancakes immediately, accompanied by the dipping sauce.