Food and Travel Magazine | Korean spring onion pancakes (pajeon)

Ingredients

• 125g plain flour
• 30g rice flour
• 1⁄4tsp sea salt crystals
• 1⁄4tsp freshly ground
• black pepper
• 1 large egg
• 2tsp Kikkoman (naturally brewed) soy sauce
• 2tbsp sunflower oil
• 4 bunches spring onions, trimmed and sliced lengthways then halved across
• 3 long green chillies, deseeded and sliced into rings
• 3tbsp Kikkoman (naturally brewed) soy sauce
• 2tsp rice vinegar
• 1⁄4tsp chilli flakes
• 1 clove garlic, grated
• 1 piece ginger, grated and juice extracted
• 2tsp toasted sesame seeds