I love jijimi. I was looking for a way to make jijimi without flour when I was on a diet, and got to this method.You can add anything you want to the basic batter, but my family likes spicy food so this is what we use. ♡Be careful not to rub your eyes with the hands you used to chop the chili peppers.You can use squid, clams, green onions and so on in addition to the pork. For 2 to 3 servings. Recipe by Wanko mama

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

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 wanted to make an easy dish.Feel free to use your choice of ingredients. If you use a good amount of sesame oil when frying, the pancakes will fry up nice and crisp! I came up with this sauce for the first time just before serving. Give it a try, if you like.I didn't want to waste the sauce used for pre-flavoring the meat, so I used it in a stir fry with some bean sprouts I had on hand. It was yummy. ☆ Recipe by Hani-1003

I tried making chijimi (Korean pancakes) just using okra.If you cook the outsides until golden brown over a medium heat, then it will fry up deliciously with the outsides crispy, and the insides fluffy. For 2 servings. Recipe by Muuko

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

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

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

In Hangul, "gamja" means potato, and "jeon" means something dredged, then fried.I wanna hear you say, "Can something made just with potatoes really be this chewy and mochi-like?" ´ `)There's no flour used in this recipe, like regular chijimi Korean pancakes. It's totally different than those that use flour.Korean red chili peppers (medium fine grind) are not as spicy as Japanese ones.The aroma and taste is super delish!I recommend using it in stewed fish or simmered dishes.You can pile it on and it still won't be too spicy. Recipe by pegupepepe

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

Thinking that the taste and color of the crab sticks would go well in chijimi, I gave it a go.If you aren't pressed for time, sifting the cake flour before adding it will help prevent lumping.My family prefers a light flavor, so we use vinegar soy sauce for dipping. Recipe by umemodoki

I came up with a recipe using homemade gochujang.Add minced green onions if you prefer. Recipe by Yuuyuu0221