Chicken & Scallion Pancake (Padak-jeon)

How to make it

1. 1

   Cut the chicken (500 g) into small pieces.

2. 2

   Add the milk (120 ml), oyster sauce, tuna sauce and 2 pinches of seasoned salt and let it marinate.

3. 3

   For a spicy version, add sliced Cheongyang chili.

4. 4

   Add the garlic, green onion and potato starch to the marinated chicken and mix.

5. 5

   Oil a pan and cook slowly over medium-low heat until golden on both sides.

6. 6

   For the dipping sauce, mix the brewed soy sauce, mirin and corn syrup with 1 tbsp each of grated garlic and sugar.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Do not add water — it thins the sauce. Add more radish, potato, or onion instead and let them take up the salt.