Whisk together the flour, cornflour, baking powder and a pinch of salt. Whisk in the egg yolks, 1 tbsp oil and 150ml water to make a thick smooth batter. Stir in the kimchi, 75g Walnuts and spring onions.

Heat ½ the remaining oil in a large frying pan and add half the mixture, spreading out to the edges of the pan, cook for 2-3 minutes until golden and crisp on the base. Flip over and cook for 1-2 minutes. Repeat with the remaining batter to make 2 large pancakes.

Mix the soy sauce and gouchujang paste together. Cut the pancakes into wedges, sprinkle with remaining Walnuts and spring onions and serve with a fresh green salad.

Cooks tip

Cut into small diamond shapes to serve as a snack or a sharing platter.