Bori gulbi frittata with arugula salad

Mix perilla oil, a dab of long-aged soy sauce, plum syrup and rice vinegar for the dressing; taste and add more vinegar.

Fry the chopped chilies in a non-stick omelette pan over medium heat for a couple of minutes, then add the spring onions for a minute.

Stir in the picked croaker meat, then the beaten eggs, stirring fast to integrate everything before the egg sets.

Spread out to a solid layer across the bottom of the pan.

Put under a very hot broiler for a minute until the top is a little brown.

Dress the arugula lightly. Slide the frittata onto a plate, cut a wedge, serve with the salad topped with a dusting of hamcho salt.