Place the shallots, garlic, ginger, pear and half of the water into a high speed blender and blitz to a rough paste.

Place a wide saucepan or high-sided frying pan over a medium heat. Add the vegetable oil and bring to temperature. Add the shallot etc puree to the pan and cook for a minute until bubbling nicely.

Reduce to a low simmer and add the cheongju, gochujang, miso, ketchup, soy sauce, maple syrup, rice vinegar and remaining water. Simmer for a further 5 minutes until the sauce has reduced nicely.

After 5 minutes has passed, sprinkle in the garlic granules, add the lime juice and liquid smoke and stir well. Remove from the heat.

You can serve straight away or you can place in a sterilised jar/keep in the fridge for a good few weeks. You’ll find the flavour is better after a few days.

In a medium sized bowl, mix together the flours, salt and baking powder. Add the kimchi juice or water a tablespoon at a time, mixing well between additions - you may not need all the liquid - you want a nice thick batter, not too runny.

Chop the kimchi roughly so you have no large pieces of vegetable. Add the kimchi and the gochugaru to the batter and mix well. Set aside.

Heat a non-stick frying pan over medium heat. Drizzle with vegetable oil. When hot, test a tiny drip of batter on the pan. It should sizzle, bubble and brown quickly. If the pan is hot enough, drop a heaped tablespoon of batter into the greased pan, making sure you spread it out quickly with the back of the spoon to your desired diameter. Mine were relatively small, about the size of a large coaster.

Cook until bubbles start to rise from the centre and the sides of the pancake look lightly cooked (around a minute). Using a silicone spatula, flip the pancake and cook for a further 30 seconds or so. Remove from the pan and repeat with the rest of the batter until all your pancakes are made, making sure to grease the pan lightly between every pancake.

Serve with your BBQ sauce and a sprinkle of chopped spring onion.