Craft authentic Korean recipes by restaurateur Judy Joo in 30 minutes or less -from ultra-crispy fried chicken bites to irresistible sweet treats

UMMA DO’S SEAFOOD PANCAKES

Serves 4 Takes 30 minutes

INGREDIENTS

• 95g/3¼oz buchim garu (Korean pancake mix)

• 95g/3¼oz twigim garu (Korean frying mix)

• 140g/5oz frozen seafood mix, rinsed with cold water and chopped into 1½cm/½in pieces

• 6 spring onions, trimmed, split lengthways and sliced into 2½cm/1in pieces

• 15g/½oz thinly sliced red chillis (preferably Korean, but Fresnos work)

• Vegetable or other neutral oil for frying

• Chopped chives, to serve

1. Add the buchim garu, twigim garu and 235ml/8fl oz cold water to a large bowl, then mix with chopsticks until just combined and lumpy. Do not overmix. Add the frozen seafood mix, spring onions and chillis. Stir the batter until just combined.

2. In a 25-30cm/10-12in non-stick frying pan, heat 3-4 tbsp of oil over a medium-high heat. When the oil is shimmering, add half the pancake batter and spread it out into a circle 7½cm/3in wide. You should be able to fit three pancakes into the pan at once.