Kimchi Pancakes with Dipping Sauce - James Martin Chef

Ingredients

• 225 g (8 oz) drained chopped Cabbage Kimchi, plus 60 ml (2 fl oz) kimchi liquid
• 6 tbsp rice flour
• 30 g (1 oz) plain flour
• 3 tbsp thinly sliced spring onions
• 1 large egg
• 1 tsp sugar
• ½ tsp sea salt
• Vegetable oil, for frying
• 60 ml (2 fl oz) soy sauce
• 1½ tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp crushed roasted sesame seeds
• 1 tbsp gochugaru (Korean chilli flakes)
• 2 spring onions, very thinly sliced on an angle