Authentic Chijimi (Korean Pancakes)
I had an opportunity to learn how to make chijimi from a Korean person and was surprised at how tasty it was. I made it into an easy-to-make amount and created this recipe. I also changed it up a bit to make the dipping sauce easily with ponzu sauce and it actually turned out to be even tastier.
◆ The batter will taste good even without letting it rest, but it'll be even better if you let it rest. ◆ If you use a large amount of oil to cook, it'll become crispy. ◆ It's convenient to use a seafood mix for squid and shrimp. ◆ I use ponzu sauce for this dipping sauce, but it can be substituted with 3.5 tablespoons of soy sauce and 1.5 tablespoon of rice vinegar. But it will taste better with ponzu sauce if you have it. ◆ It's also delicious to add kimchi, ground meat, chikuwa, various veggies, etc. into the ingredients. Recipe by Mirusuke
Authentic Chijimi (Korean Pancakes)
I had an opportunity to learn how to make chijimi from a Korean person and was surprised at how tasty it was. I made it into an easy-to-make amount and created this recipe. I also changed it up a bit to make the dipping sauce easily with ponzu sauce and it actually turned out to be even tastier.
◆ The batter will taste good even without letting it rest, but it'll be even better if you let it rest. ◆ If you use a large amount of oil to cook, it'll become crispy. ◆ It's convenient to use a seafood mix for squid and shrimp. ◆ I use ponzu sauce for this dipping sauce, but it can be substituted with 3.5 tablespoons of soy sauce and 1.5 tablespoon of rice vinegar. But it will taste better with ponzu sauce if you have it. ◆ It's also delicious to add kimchi, ground meat, chikuwa, various veggies, etc. into the ingredients. Recipe by Mirusuke
Cooking Instructions
- 1
Mix the batter ingredients marked ◆ and let rest for 3 hours to half a day if possible. Cut the chives into 3 cm length, thinly slice the leek diagonally, and julienne the carrot. Add all the cut veggies and white sesame seeds into the batter. Cut the squid and shrimp into small pieces.
- 2
Heat a large amount of oil (vegetable or sesame oil, whichever you like) in a frying pan and thinly spread out 1/4 of the batter. Top with 1/4 amount of squid and shrimp and cook until brown. Flip it over and cook the other side. Take it out onto a cutting board, cut into 5 cm squares and it's done.
- 3
Let's make the dipping sauce. Mix 5 tablespoons of ponzu sauce, 1 tablespoon of sugar, 1/2 teaspoon of red chili powder, 1/2 tablespoon of sesame oil, and finely chopped chives and green onions (about 1 to 2 pieces each) and it's done.
Top Search in
Similar Recipes
-
Easy Somen Noodle Chijimi (Korean Pancakes) Easy Somen Noodle Chijimi (Korean Pancakes)
A way to use up the 5 kg of some noodles we receive every year as gifts!The cheese becomes crispy when it comes into contact with the hot frying pan, but if you sprinkle cheese on both sides it becomes a bit cloying, so go easy on it while testing out what you like best.Add some green onions or nori seaweed for added flavor and color. For 2 servings. Recipe by Nyamin
-
Gyoza Filling Remake: Korean Pancake (Chijimi) Gyoza Filling Remake: Korean Pancake (Chijimi)
Deliciously remake leftover gyoza filling.The story of this recipeMy recipe
Translated from Cookpad Japan -
Carrot Jeon (Savory Korean Pancake) Carrot Jeon (Savory Korean Pancake)
I used to make this one a lot when my kids were small.-The sesame oil gives off a nice aroma.-If you increase the saltiness, you can eat it without the sauce.-Please check out my recipe for "Wasabi Greens and Spinach Jeon," too! Recipe by ooma kitchen -
Jijimi (Korean Savory Pancakes) with Chinese Chives and Cheese Jijimi (Korean Savory Pancakes) with Chinese Chives and Cheese
Have fun improvising with different ingredients as well!You can add or replace Chinese chives with spinach or komatsuna greens, or you can also try adding carrots or ground meat.Adding a small amount of ingredients will not affect the batter and should hold together fine.My 1 year-old son enjoys this as his favorite finger food.Leftovers can be stored in the freezer. I recommend using onion for sweetness. Measurements doesn't have to be accurate. If you cook over medium heat, it'll come out nice and gooey. If you brown it more over high heat at the end, it'll be crispy on the outside and gooey on the inside. Recipe by Tsukushion -
Garlic chive pancakes (chijimi) Garlic chive pancakes (chijimi)
This is a classic recipe for garlic chives, so if you've never used them before, give it a try! It's quick and simple to make. Dip in soy sauce, the sweet tobanjan miso dip below, or any other Asian sauce/dip you like.
-
Chinese Chive Jeon (Korean Savory Pancakes) Chinese Chive Jeon (Korean Savory Pancakes)
You could buy premade flour mix, but I wanted make it with ingredients I had at home.I added Chinese chives to the first one and added sakura shrimp to the second. You could also add your favorite ingredients. Recipe by Setsubunhijiki -
Korean Pancake Korean Pancake
Hello everyone! My name is Karen Bunal. Please bare with me as I am new here and still trying to figure out how to use this app properly.In the meantime, allow me to share this Korean pancake recipe I made recently.Living in Korea 🇰🇷 is one of the most beautiful blessings anyone can ever experience. Just like your friend here, 👉 🙋♀️ #grateful 💖 So while I'm still here, I want to learn as many delicious dishes as I possibly can. One of them is this Korean pancake. It is one of my favorite Korean foods. I bought the batter at a Korean store that even if I didn't understand what the label said (because it is in Hangul), I still bought it. Cooking and learning different cuisines can be very complicated sometimes but we should be patient, be imaginative, and be more productive if you really want to learn. Since this recipe of mine was successfully done, I am excited to share this with you as well.This is my own version of Korean pancake. I hope you will like it too. Have a great one! It's really good to be here and share my recipes from now on!
-
homemade Korean pancake homemade Korean pancake
My friends love it, it's easy to make
-
Korean pancakes with chives and crown daisy Korean pancakes with chives and crown daisy
Its best when served with korean rice wine on a rainy day
-
For Cheese Lovers: Garlic Chive and Cheese Korean Pancake For Cheese Lovers: Garlic Chive and Cheese Korean Pancake
Cheese melts deliciously in this addictive, chewy, and crispy pancake. It's great for toddlers to grab and eat with their hands! The origin of this recipe: Feel free to make your own variations! Try replacing or adding spinach or komatsuna for the garlic chives, or add carrots or ground meat, etc. As long as you only add a small amount of extra ingredients, the batter will hold together. My 3-year-old son loves it too!
Translated from Cookpad Japan -
Western-Style Korean pancakes with Cheese and Udon Noodles Western-Style Korean pancakes with Cheese and Udon Noodles
I had a lot of frozen udon noodles and so I just made this on a whim. It was so easy but really delicious! Ever since then, this has become one of my go-to recipes.I only added the radish sprouts for color, so you can leave them out if you like. You can use any other vegetables, but avoid using very watery vegetables since these pancakes are supposed to be thin and crispy. Slice any vegetables you use very thinly. If you use too many vegetables, it won't meld very well with the batter. The pancakes are great without any additions. For 1 serving (1 pancake). Recipe by Nanaiku
More Recipes
Comments