1/2teaspoongochugaru, Korean red pepper flakes, optional
Whisk egg, okara and chopped spring onion together in a mixing bowl. Whisk in flour, followed by 75ml of soy milk, adding more soy milk to make a thick pancake consistency. Stir in salt, black pepper and sesame oil.
Heat a 10-inch non-stick pan over medium-low heat. Add in 1 tablespoon oil and pour in the batter. Cook for 4 to 5 minutes until golden-brown and crispy at the bottom. Flip the pancake, add in the remaining oil and cook until the other is golden brown as well, another 4 to 5 minutes.
Slide the pancake onto a serving plate, cut into wedges and serve with the dipping sauce.
Combine all the ingredients together in a small bowl.
If your frying pan is smaller than 10 inches, divide the batter to make two smaller pancakes instead of one.