This dense, savoury pancake makes a fantastic starter or sharing dish with everyone diving in with their chopsticks, mopping up some of the soy dipping sauce along the way. Extremely popular as a snack in Korea, you can make this dish your own with whatever selection of seafood you like. A plain spring onion version of this pancake, without any seafood, is also a very popular Korean dish, so feel free to leave out the fish if you prefer - just double the quantity of spring onions.

In a bowl, combine all the dipping sauce ingredients together and set aside.

Wash the seafood and drain. Place it in a bowl with half the crushed garlic, the sesame seeds, sesame oil and a pinch of salt and pepper. Set aside.

In a separate bowl, combine the flours with a ¼ teaspoon of salt, then add half the beaten egg, the remaining garlic and slowly whisk in 150ml of ice-cold water. (Do not add in all the water at once, as you may not need the full amount.) The batter should be the consistency of thick pouring cream. If you are not using fish, add the garlic, salt, sesame seeds and sesame seed oil straight into the batter.

Place a 22cm non-stick frying pan over a medium heat, add the sunflower oil and when hot ladle in 2 thirds of the batter. Use the back of a spoon to coat the base of the pan with the batter. Place the spring onion strips onto the pancake, with the green ends lying in both directions, then scatter over the chillies and seafood. Add the remaining beaten egg to the remaining batter and whisk to combine, then drizzle it over the spring onions and seafood so that they do not come loose when flipping the pancake. Fry over a medium heat for 3 - 4 minutes until the bottom is set then carefully invert the pancake onto a plate and slide it back into the pan and fry for a further 3 - 4 minutes, or until the fish is cooked through and the pancake is golden and crispy.

Serve up the pancake by cutting it into bite-size pieces. Serve immediately with the dipping sauce.