Gochu jeon (stuffed chilli pancakes)

Step 1: Blanch 8 long mild green chillies in boiling water for 30 seconds, then drain and pat completely dry; this softens them slightly so they lie flat.

Step 2: Combine 5 ½ oz pork mince, 2 ⅞ oz firm tofu, ¼ onion, 1 clove garlic, 2 tsp soy sauce, 1 tsp toasted sesame oil and ¼ tsp ground black pepper in a bowl and knead with your fingers until the mixture clings together.

Step 3: Sprinkle the inside of each chilli half with 2 tbsp plain flour, then pack in the filling level with the edges, pressing it firmly into the hollow.

Step 4: Roll the filled side in the remaining 2 tbsp plain flour, tap off the excess and dip that side into 2 eggs.

Step 5: Heat 2 tbsp neutral oil in a wide pan over medium-low heat. Fry the chillies filling side down for 4–5 minutes, until the egg sets into a golden crust. Common mistake: frying on high heat; the egg browns in a minute while the pork underneath stays raw.

Step 6: Add the remaining 2 tbsp neutral oil, turn the chillies skin side down and fry for 2–3 minutes, until the skins blister lightly and turn bright green. The filling should feel springy and read 160°F on a probe thermometer.

Step 7: Drain on kitchen paper. Stir together 2 tbsp soy sauce, 1 tbsp rice vinegar and ½ tsp sugar until the sugar dissolves, and serve with the jeon warm or at room temperature.