Inside the Mix:

• 1 cup Kimchi (chopped, juices squeezed out).

• 2 cups Sweetcorn (fresh or canned).

• 2 Spring onions, sliced.

The Binder -The Talo Twist: Whisk 2 tbsp of Talo directly into your flour and egg batter. This ensures the inside stays moist and savory while the outside gets that "shatter-crisp" texture.

• 1 1/4 cups All-Purpose Flour (Plain Flour).

• 2 Large Eggs (lightly beaten).

•  2 tbsp Talo (whisked into the eggs).

• 1/4 cup ice-cold sparkling water (or leftover kimchi juice!)

The Cook:

• Heat a generous pool of Talo in your skillet over medium-high.

• Drop large spoonfuls of the batter in.

• The Pro Move: Press them flat with a spatula. The tallow in the blend will "lace" the edges of the kimchi, turning it caramelized and crispy.

• Top with lime juice and a drizzle of kewpie mayo.