Pajeon: Korean spring onion pancake recipe

Ingredients

• 150 g plain flour
• 2 tbsp cornflour
• 1/2 tsp sea salt flakes
• 0.2 tsp baking powder
• 250 ml fridge-cold water
• 3 bunches of spring onions
• 100 g squid, cleaned and sliced into small bite-size pieces (optional)
• 50 g prawns, roughly chopped (optional)
• 1 long mild red chilli, sliced diagonally
• 2 eggs, lightly whisked
• 4 tbsp vegetable oil, for frying
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp water
• 1 tsp golden granulated sugar
• 1 tsp chives, snipped
• 1/2 tsp gochugaru (optional)