Beef & salad onion sanjeok kkochi

If using wooden skewers, leave them to soak in warm water. Slice the beef into roughly 1cm-thick strips (about 6cm long) so they are similar in size to the halved seafood sticks. In a small mixing bowl, mix the soy sauce, 1 tbsp mirin, the sugar and sesame oil; season with a pinch of ground black pepper. Add the beef strips, mix well to marinate, then cover and chill while you prepare everything else (about 10 minutes).

Mix all the dipping sauce ingredients together in a small bowl with 1 tbsp water; set aside. Put the flour on a plate. Thread a seafood stick half onto a skewer about 1cm away from one end, ensuring the cut-side faces inwards and the bright-coloured side up. Next, thread on, in this order: a beef strip, a salad onion piece, another beef strip, another onion and finally another seafood stick half (again, ensure the cut side faces inwards and the brightly coloured side faces up). Alternating white and green parts of the salad onions will help to keep the skewers visually appealing and even. Thread the ingredients fairly tightly together as they will shrink a little when fried. Repeat to make 8 skewers.

Carefully dip the cut sides of the skewers into the flour, using both ends as handles. Put them onto a separate plate, floured-side up. In a large shallow bowl, whisk the egg, ½ tsp mirin and salt. Line a large plate or tray with kitchen paper.

Heat 1 tbsp sunflower oil in a frying pan over a medium heat. Carefully dip the skewers into the egg mixture on both sides and lay them in the pan, bright-side up (you may need to cook them in batches). Fry them gently for 2-3 minutes before flipping and cook for a further minute or so, until lightly coloured. Once ready, transfer to the paper-lined plate. If you are cooking in batches, wipe out the frying pan with kitchen paper between batches and add another 1 tbsp oil. If liked, trim away any excess bits at the bottom. Serve warm with the dipping sauce.