SEOUL FOOD

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

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UMMA DO’S SEAFOOD PANCAKES Serves 4 Takes 30 minutes

INGREDIENTS

• 95g/3 1/4oz buchim garu (Korean pancake mix)

• 95g/3 1/4oz twigim garu (Korean frying mix)

• 140g/5oz frozen seafood mix, rinsed with cold water and chopped into 11/2cm/1/2in pieces

• 6 spring onions, trimmed, split lengthways and sliced into 21/2cm/1in pieces

• 15g/1/2oz 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 71/2cm/3in wide. You should be able to fit three pancakes into the pan at once.

3. Fry for 3-4 minutes until golden brown and crispy on the base and around the edges. Carefully flip and add another 1-2 tbsp of vegetable oil around the edges of the pancake, then gently and firmly press down the pancake with a non-stick spatula and cook for a further 3-4 minutes until the other side is golden.

4. Transfer to a plate lined with paper towels to soak up the excess oil, or a wire rack placed over a baking sheet. Repeat with the remaining batter, adding more oil to the frying pan as needed.

5. Serve immediately, with the dipping sauce, and garnish with chives if you like.

THE CRISPIEST KOREAN FRIED CHICKEN BITES Serves 4 Takes 30 minutes

INGREDIENTS