Chijimi

Chijimi

By
From
The Art Of The Larder
Makes
1 big pancake
Photographer
Mike Lusmore

Korean-style pancake batter, fried with thinly cut vegetables and the mighty, all-important fridge staple that is kimchi (pickled cabbage). Served here with a dipping sauce, these brilliant pancakes can be small and individual or cooked large and chopped into bite-sized pieces to plunge into the dipping sauce.

Ingredients

Quantity Ingredient

For the pancakes

Quantity Ingredient
200g plain flour
salt
1 tablespoon sesame seeds
1 egg, beaten
1 tablespoon sesame oil
100-150g kimchi, shredded
200g very finely sliced vegetables, spring onions, chives, beansprouts (no need to slice these), carrots, cabbage, spinach, red onion, etc.
vegetable oil, for frying

For the dipping sauce

Quantity Ingredient
2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon sugar
1 tablespoon sesame seeds
1 teaspoon sesame oil
A pinch chilli powder
or Chilli oil, to taste

Method

  1. In a large bowl, mix the flour, a big pinch of salt and the sesame seeds. Slowly mix in 250ml of water, the egg and the sesame oil, making sure there are no lumps.
  2. Add the kimchi and vegetables to the batter and mix well.
  3. In a separate bowl, mix the dipping sauce ingredients, adding chilli to taste.
  4. Heat enough oil to cover the base of a large frying pan placed over a medium heat, and pour in the batter to cover the base of the pan. Cook for 2–3 minutes, or until the edges and underside have begun to crisp up. Flip over and cook for another 2 minutes.
  5. Cut into bite-sized pieces and serve with the dipping sauce.
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