Bacon kimchi pancakes (jeon)

Measure out 120ml of kimchi juice, topping up with water if needed. Chop the kimchi into small pieces. In a small bowl, mix together the dipping sauce ingredients; set aside.

In a large bowl, use a balloon whisk to combine the flour, cornflour, 120ml water, the egg and the kimchi juice until smooth. Stir in the chopped kimchi, most of the salad onions and the sugar (if using), then season. The batter should be slightly thick but pourable; add more water if it’s too thick.

Heat a large, nonstick frying pan over a medium-high heat; add 1 tbsp oil. Lay ½ of the bacon in the pan and fry for 1-2 minutes, until golden, trying to keep the rashers ¢at. Turn over and arrange evenly in the pan. Pour over about ½ of the batter, spreading it out evenly with a spoon or spatula. Cook for 3-4 minutes, until the edges start to crisp up. Flip the pancake and cook for another 3-4 minutes, pressing down slightly so it crisps and cooks through. Transfer to a plate; repeat with the remaining oil, bacon and batter. Cut the jeon into squares or slices; serve with the dipping sauce on the side and the remaining salad onions scattered over.