Authentic Chijimi (Korean Pancakes)
- 200 grams Cake flour
- 1/2 tsp Salt
- 1 Egg
- 250 ml Water
- 1 1/2- tablespoons Sesame oil
- 1 bunch Chinese chives
- 1/2 Onion
- 1/2 Japanese leek
- 3 cm length Carrot
- 200 grams Squid, shrimp
- 1 tbsp White sesame seeds
- 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.
- 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.
- 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.
flour, salt, egg, water, sesame oil, chinese chives, onion, carrot, shrimp, white sesame seeds
Taken from cookpad.com/us/recipes/153177-authentic-chijimi-korean-pancakes (may not work)