I recalled the flavor of a Korean restaurant that I used to go to. After many tries of trying to find the right combination, I finally found it. By omitting eggs from the recipe, I was able to make restaurant-quality chijimi.If adding seafood, try with squid.After pouring in the mixture with the vegetables into the frying pan, use long chopsticks to spread it out before it hardens.Fry it slowly on medium-high heat using about 2 tablespoons of sesame oil until golden brown.You can choose between sauce 1) or 2).If you have a large bundle of chives, just use half. Recipe by Kichiri-monja

I received a bunch of chives from home.Toss calamari or shrimp for a seafood chijimi. Recipe by Himawarun

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

I usually make this with flour and katakuriko, but in a flash of inspiration, I decided to try with just rice flour.It is also delicious if you add squid and/or shrimp to the batter. Recipe by Yuuyuu0221

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.

I really wanted to do something with the leftovers from a meal of cold somen noodles. I typically make stir-fries, but since I had an odd amount left over I mixed in cooked egg, and eventually I arrived at this chijimi recipe.The key is to cook the pancakes thinly in a large frying pan with plenty of sesame oil. Add Chinese chives and sakura shimp for an even more authentic Korean chijimi. Recipe by Anmonyaiton

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

I just experimented whether I could make this without any flour, and it was delicious. I was eating them as I was mixing the batter, so you may end up with more than I did.These are soft, so prepare them on the smaller size in order to make them easier to flip over. Recipe by MamemameCafe

I love flour-based dishes, and had a craving for an easy and delicious treat.The key to this recipe is baking powder, so don't leave it out. For 2 servings [or 1 generous serving]. Recipe by Beru

This is "imitation chijimi" that is different from authentic Korean chijimi. I tried out various things, and it was the most delicious with spinach, so I made a slightly sweet batter with lots of eggs and spinach. I increased my vitamin intake by adjusting the amount of oil, and upped my iron intake as well with the cheese.Make the sauce before cooking the batter.This batter tastes better if they are thinly spread out when cooked, so this amount yields 2 sheets.The cheese burns easily, so keep an eye on the heat. You can eat this without cheese for a lighter taste. For about 2 18 cm [7.1 in] sheets; serves about 3~4 people. Recipe by Miiyu

We always eat okra the same way in my family... I was trying to come up with a new idea and arrived to this recipe.Thinly spread the mixture, and fry it.You could use minced pork, but offcuts taste more delicious. Recipe by Ayatan

My husband does not like cold somen noodles with water so much, so I created a more filling meal for him.You can make a pancake 27cm in diameter, but if it seems difficult to flip, you can divide the mixture into two to make 2 smaller pancakes.I'm lazy, so I make just 1 pancake. It's easier to flip using a big plate like a lid. Do not turn the heat up to high as the scallion are easy to burn. Recipe by Poron526