In Korea we use the vegetable called Toran but Jerusalem artichokes are a great alternative.

Have you ever used Jerusalem artichokes as an ingredient?They smell like mushrooms and have the most amazingly crisp and earthy texture I have ever tasted so far in England.

You can eat them raw, stir-fried, simmering in soy sauce or bake them in puff pastry.

Mix with a spoon and set aside for a minimum of 1 hour.

Add toasted the sesame seeds,sesame oil,soy sauce,sugar, ground white pepper, lemon juice, fresh Thai chilli and pinch of salt to the Chopped vegetables.

Keep the batter in the fridge a minimum of 1 hour (overnight if possible) before making the pacakes.

Preheat a non-stick pan with a tablespoonful of olive oil on a low heat for a minute.

Scoop a spoonful size of the mixture (use a small round shape) and spread it thinly in the pan.

This should take around 5-10 minutes to do both sides.

For the sauce simply mix the ingredients indicated below, ideally do this the day before an leave to stand.

Tip: If you can make this batter before a day and keep it in a fridge then the batter will settle nicely and smell and taste great.

• 1 egg
• 6 tbsp rice flour
• 4 tbsp plan flour
• 2 tbsp corn flour
• 1tsp white sugar
• 2/3 tsp salt
• ½ tsp ground white pepper
• ½ tsp ground ginger powder
• 1/3 tsp turmeric
• 65ml water

For the Jerusalem Artichoke with seasoning

• 40g baby sweet corn, finely chopped
• 20g carrots, finely chopped
• 40g leeks, finely chopped
• 100g Jerusalem Artichoke, finely chopped
• 100g Chicken breast, finely chopped

• 1 tbsp toasted sesame seeds
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1 tsp sugar
• ½ tsp ground white pepper
• 1 tsp lemon juice
• 1 tsp fresh Thai chilli , finely chopped
• Pinch of salt

For the Yangnum (dipping sauce)

• 5 tbsp, light soy sauce
• 2 tbsp, honey
• 1 tsp, finely chopped chives
• 1 tsp, white sugar
• ½ grated garlic clove
• 1 tbsp, sesame oil
• 1 tbsp, toasted sesame seeds
• ¼ tsp, ground white pepper and a little bit of fresh chilli.