Judy Joo served up tasty kimchi pancakes with dipping sauce on James Martin’s Saturday Morning.

The ingredients are: 225 g (8 oz) drained chopped Cabbage Kimchi, plus 60 ml (2 fl oz) kimchi liquid, 6 tbsp rice flour, 30 g (1 oz) plain flour, 3 tbsp thinly sliced spring onions, 1 large egg, 1 tsp sugar, ½ tsp sea salt, Vegetable oil, for frying and Pancake Dipping Sauce.

For the Dipping Sauce: 60 ml soy sauce, 1½ tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp crushed roasted sesame seeds, 1 tbsp gochugaru (Korean chilli flakes) and 2 spring onions, very thinly sliced on an angle.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.