Make the ssamjang paste: mix chilli powder, sugar, minced garlic, doenjang (soybean paste), gochujang (Korean chilli paste) and a splash of water.

Roughly crush the nuts and set aside.

Finely chop the spring onion and the onion.

Heat a frying pan over a medium heat and add a tablespoon of oil.

Tip in the onion and cook until fragrant and translucent.

Add your optional ingredient – pork, tofu or canned tuna – and stir-fry until cooked through.

Pour in the cooking wine (for mince pork), followed by the pre-mixed ssamjang paste, and stir for a minute or two so everything is well coated.

Finish with a drizzle of sesame oil, then scatter over the sesame seeds and the crushed nuts.

You can replace the pork with firm tofu or canned tuna if you prefer.

Serve with vegetables – lettuce, cucumber, carrots, and a little boiled cabbage all pair particularly well.