Seafood and spring onion pancake (Haemul-pajeon)

1. Whisk the wheat flour, rice flour, egg, salt and ice-cold water until smooth – the cold water is what makes the pancake crisp.

2. Cut the spring onions to the length of the frying pan's diameter, halving the thicker white parts lengthwise; peel the prawns, cut the squid into rings, the clam meat into bite-sized pieces and the green chillies into thin rings.

3. Heat 3 tablespoons of oil in a large frying pan, lay half of the spring onions side by side and drizzle a ladleful of batter evenly over them to bind them.

4. Scatter half of the seafood and chilli on top and cover with another thin layer of batter; cook over medium-high heat for 4 minutes until the underside is golden and crisp.

5. Flip, drizzle a little more oil around the edges and cook for another 3-4 minutes, pressing down with a spatula; make the second pancake the same way.

6. Cut into squares and serve hot with a dipping sauce of soy sauce, rice vinegar and gochugaru.

Tip: In Korea it's customary to make pajeon on rainy days – the sizzle of the oil is said to sound like rain on the roof. Don't skimp on the oil and don't press too early, as the crispy edge is the whole point.