Yachaejeon (Korean Vegetable Pancake)

Place the courgette matchsticks in a colander, sprinkle with a pinch of salt, toss, and leave for 5 minutes. Squeeze out as much moisture as possible with your hands — courgette holds a lot of water and a wet filling will make the pancakes soggy and prevent them from crisping. In a large bowl, whisk together the rice flour, tapioca starch, and salt. Add the cold sparkling water gradually, whisking until you have a smooth, thin batter — it should be the consistency of single cream, not thick like a drop-scone batter. Using cold sparkling water rather than still water is the key to a light, crispy result: the carbonation creates tiny air pockets in the batter as it hits the hot oil, giving the pancakes their characteristic lacy, crisp edges. Add the squeezed courgette, carrot, red pepper, spring onions, and chilli (if using) to the batter and fold through until the vegetables are evenly coated.

Combine the tamari, rice vinegar, sesame oil, caster sugar, and grated garlic in a small bowl. Stir until the sugar dissolves completely. Taste — it should be sharp, savoury, and faintly sweet with a background nuttiness from the sesame. Add a pinch of sliced chilli if you want extra heat. Divide between small individual dipping bowls and set aside. The sauce can be made up to a day ahead and kept covered in the fridge — the flavours deepen as it sits.

Heat 1 tablespoon of neutral oil in a large non-stick frying pan over medium-high heat until shimmering. Ladle roughly a quarter of the batter into the pan and spread it quickly into an even round about 20cm in diameter and 5–6mm thick — use the back of the ladle to spread it out before the batter sets. The pancake should sizzle immediately when it hits the oil. Cook undisturbed for 3–4 minutes until the edges are set and visibly golden when you lift a corner with a spatula. Flip carefully and press down gently with the spatula to ensure full contact with the pan. Cook for a further 3 minutes until the second side is deeply golden and crisp. Transfer to a wire rack (not kitchen paper, which traps steam and softens the base) and repeat with the remaining batter, adding a fresh tablespoon of oil for each pancake.

Cut each pancake into 6–8 wedges with a sharp knife or pizza cutter — the traditional way to serve yachaejeon. Arrange the wedges on a plate or board, overlapping slightly. Scatter toasted sesame seeds and a few fine rings of spring onion over the top. Serve immediately with the dipping sauce alongside — the pancakes are at their best straight from the pan while the edges are still crisp. If making ahead, reheat briefly in a dry non-stick pan over medium heat for 1–2 minutes per side to restore the crispness; do not microwave or they will turn soft and chewy.