Gamja jeon

Step 1: Mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp water and ½ tsp gochugaru (Korean chilli flakes) in a small bowl and set aside.

Step 2: Finely grate 1 ⅛ lb potatoes and ¼ onion (or blend them) into a sieve set over a bowl. Press lightly to drain off the liquid, then leave the liquid for 5 minutes so the starch settles.

Step 3: Pour off the brown water from the bowl, keeping the white starch. Stir the starch back into the potato with ½ tsp salt; the mixture should be thick and wet, like porridge.

Step 4: Heat 2 tablespoons of 5 tbsp neutral oil in a large non-stick pan over a medium-high heat until it shimmers. Drop in 3 heaped spoonfuls of the mixture, spread each into a 10 cm round about 5 mm thick and lay a few slices of 1 green chilli and ½ red chilli on top.

Step 5: Fry for 3–4 minutes, until the edges look golden, crisp and lacy and you can slide a spatula under. Flip, add a little more oil around the sides and fry for 2–3 minutes more until both sides are golden and the centre feels set when pressed.

Step 6: Drain briefly on kitchen paper and repeat with the rest, adding oil each time. A common mistake is skimping on the oil: the edges only turn crisp when they actually fry. Serve hot with the dipping sauce.