Fava Bean Pajeon with Dipping Sauce

Method

1. In a mixing bowl add the flour, corn flour, baking powder, salt and sugar and whisk to combine. In a separate bowl mix together the water and fava bean umami paste then add to the flour mix, whisking continuously to avoid lumps. Then leave to one side for the flour to hydrate slightly whilst you make the dipping sauce.
2. Wash the spring onions and leave them to dry on a tea towel.
3. Make the dipping sauce by combining all ingredients in a small bowl, mixing well.
4. Heat the oil in a frying pan on a medium heat. Once hot carefully arrange the spring onion halves in a single layer in the frying pan, placing them in alternative directions so the green and white ends of the spring onion aren’t all on the same side of the pancake.
5. Then evenly pour the pancake batter over the spring onions, you may have to spread the batter carefully over the onions as it will be quite thick, and leave to cook for 3-4 minutes. Flip the pancake over and cook the other side for 2 minutes, adding the last 1 tbsp of oil round the edges to crisp the other side.
6. Cut into squares and serve immediately with the dipping sauce.