Kimchi pancake (Kimchi-jeon)

1. Chop the kimchi finely, keeping 4 tablespoons of its juice; cut the pork into very thin small strips and the onion into thin half-moons.

2. In a bowl, mix the flour, water, kimchi juice, gochugaru and sugar, then fold in the kimchi, pork and onion – you'll get a thick but still pourable batter.

3. Heat 2-3 tablespoons of oil in a frying pan, pour in half of the batter and spread it thinly and evenly.

4. Cook over medium heat for 3-4 minutes until the underside is crisp and golden and the top has set.

5. Flip, drizzle a little more oil around the edges and cook for another 3 minutes; make the second pancake the same way.

6. Cut into wedges and serve hot.

Tip: Kimchi-jeon is the best way to use up forgotten, over-fermented kimchi – the sourer it is, the tastier. If you make it vegetarian, you can simply leave out the pork.