Kimchi Chijimi Recipe (Korean pancakes, buchimgae)

Kimchi chijimi（キムチチヂミ）

This kimchi chijimi recipe was featured on Cookpad News (*ˊᵕˋ)♡‧₊ https://news.cookpad.com/articles/45477

What kind of dish is Chijimi?

Kimchi Chijimi = Korean Pancakes = Buchimgae

This is a recipe for chijimi which are crispy on the outside and chewy on the inside.

The ingredients are cabbage and kimchi.

“Chijimi” is a type of Korean dish, known as Korean pancakes or buchimgae outside of Japan.

Chijimi is a dish made by mixing ingredients such as vegetables and seafood with wheat flour dissolved in water and frying it flat in oil.

“Jeon”, a Korean dish, is very similar to “chijimi”. The difference between “chijimi” and “jeon” is that “chijimi” is made by mixing various ingredients together in the batter and frying them separately. “jeon” involves individually coating ingredients in batter and frying them separately.

Okonomiyaki is a famous Japanese pancake, but Korean pancakes have also become a staple of Japanese home cooking today.

The unique feature of this chijimi recipe is that it mixes wheat flour with potato starch, which results in a chewy chijimi dough.

Tips for making chijimi

• Use plenty of sesame oil when baking
• While cooking, occasionally press the top with a spatula to flatten the dough

Kimchi is a typical pickled vegetable of the Korean Peninsula, and is made from Chinese cabbage, salt, chili peppers, seafood, garlic, etc.

There are kimchis with a strong sour taste and those with a strong sweet taste. In addition, the ingredients are various, such as radish, radish, and cucumber.

We recommend using Chinese cabbage kimchi for chijimi.

Kimchi also goes well with pork and cheese. Feel free to add these foods to your liking.

What is katakuriko??

Katakuriko is mostly made from potato starch.

Potato starch is tasteless and odorless and does not interfere with the taste of food.

Katakuriko has the property of being strongly thickened by adding water and heat. This effect is used to thicken dishes such as soups and mapo tofu.

Cornstarch also has the same thickening effect, but it is weaker than potato starch. However, it remains thick even when it cools down, so it is suitable for making sweets such as custard cream and pudding.

Also, if you use katakuriko for the batter of deep-fried foods such as fried chicken, it will give a crispy finish.

NUTRITION FACTS of Kimchi Chijimi Recipe (Korean pancakes, buchimgae)

501 kcal Protein 8.8g Fat 30.4g Carb 48.2g Salt Equivalent 3.0g

INGREDIENTS for Kimchi Chijimi Recipe (Korean pancakes, buchimgae) (2SERVINGS)

• cabbage 150g
• wheat flour 50g
• katakuriko(potato starch) 50g
• water 100g
• 1egg
• kimchi 100g
• sesame oil 50g
• ponzu 30g
• sesame oil 2g
• white sesami 3g

Ponzu is a sour sauce made by mixing soy sauce, vinegar, and citrus juice.

Kimchi Chijimi Recipe (Korean pancakes, buchimgae) COOKING INSTRUCTIONS

➀ Shred the cabbage.

② Mix the wheat flour, katakuriko and water, then mix the eggs. Comply with mixing order.

③ Add kimchi and shredded cabbage and mix well.

④ Heat sesame oil in a frying pan and spread the dough evenly.

⑤ Add oil to the bottom of the dough when you flip it. Cook both sides well. Occasionally press down firmly with a spatula.

⑥ It is eaten with a sauce made from Ponzu, sesame oil, and white sesame.

Negi chijimi is also delicious ♡ Check out the video on how to make it. (140g green onion, 8 shiso leaves, 30g shirasu, 20g cheese)

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