Cabbage and Kimchi Chijimi（キャベツキムチチヂミ）
What is Chijimi?
Chijimi (known as “Buchimgae” in Korean) is a popular dish from Korea. Often called “Korean Pancakes” in English, these thin, flavorful pancakes are made by mixing ingredients like vegetables and seafood directly into the batter and frying them in a frying pan.
Why rice flour?
While chijimi batter is usually made with wheat flour, using rice flour creates the perfect texture: crispy on the outside, chewy on the inside.
💡 Tips for success: Rice flour absorbs water more than wheat flour, so the trick is to use less water than when using wheat flour. Adjust the amount of water so that the mixture is thick but runs smoothly when you lift it with a whisk.
Arrange freely!
Buchimgae is a versatile dish that can be made with leftovers from your fridge.
- Vegetables: Chives, onions, carrots, bean sprouts, etc.
- Protein: Shrimp, squid, pork belly, natto, cheese, etc. all go great with kimchi!
Dishes Similar to Chijimi
- Chijimi: Various ingredients are mixed into the batter together and then fried as one.
- Jeon: “Jeon” is a Korean dish that is very similar to Chijimi. The main difference lies in how they are prepared: Each ingredient is wrapped in batter and deep-fried.
- Okonomiyaki (Japanese Dish) Okonomiyaki is a famous Japanese savory pancake. Unlike Chijimi, it is characterized by its thickness and soft, fluffy texture.
Here is a recipe for chijimi made with wheat flour and potato starch. It uses unusual ingredients like white onions, shirasu (whitebait), shiso leaves, and cheese, but it’s my favorite chijimi recipe! 👉 White leek Cheese chijimi (Korean pancake)
How to Choose Rice Flour
In the past, rice flour was mainly a coarse-grained product made from non-glutinous rice, and was mainly used in Japanese sweets. However, in recent years, improvements in milling technology have led to the emergence of extremely fine-grained rice flour that can also be used in bread and Western-style sweets.
Under the Ministry of Agriculture, Forestry and Fisheries (MAFF) standards for different uses, rice flour is classified by its amylose content, a component of starch (similar to how wheat flour is classified by its protein content).
Rice Flour Specifications by Usage Category
| Item | No.1: Confectionery& Cooking | No.2: Bread | No.3: Noodles |
| Particle Size(μm) | The ratio of particles with a diameter of 75 μm or less is 50% or more | ||
| Starch Damage (%) | < 10% | ||
| Amylose Content (%) | < 20% | 15% to < 25% | > 20% |
| Moisture Content (%) | 10% to < 15% | ||
| Gluten Addition (%) | — | Approx. 18–20% (Must state that gluten is added) | — |
Shopping Tip: For chijimi, rice flour labeled “for sweets” or “for bread” is best. If you have allergies, be sure to check the label to make sure “for bread” rice flour doesn’t contain added wheat gluten.
How to Choose Kimchi
Commercially available kimchi may contain soy sauce and wheat, but the Yoshinoya kimchi I use is wheat-free and soy-free.
Don’t worry if you have leftover kimchi! There are so many ways to use it. I’ve put together a collection of my favorite kimchi recipes, so be sure to check them out! 👉 Recommended recipes using Kimchi
NUTRITION FACTS (2SERVINGS)：Cabbage and Kimchi Chijimi
- 743 Calories
- Protein 16.2 g
- Total Fat 32.0 g
- Total Carbohydrates 99.3 g
- Sodium 3.0 g
Nutritional information applies to the chijimi only (sauce excluded).
Yangnyeom chicken is also a very popular Korean dish in Japan. Check out the recipe. 👉 Yangnyeom chicken（Korean Fried Chicken）
INGREDIENTS：🥬 Cabbage & Kimchi Chijimi (Savory Rice Flour Pancake)
Chijimi
- Cabbage: 150g (shredded)
- Kimchi: 100g
- Rice Flour: 100g
- Water: 80–100g (Adjust while checking the viscosity)
- Egg: 1
- Sesame Oil: 25g
Homemade Ponzu Sauce
- Yuzu Juice (from 2 yuzu fruits): 60g
- If yuzu is unavailable, you can substitute it with lemon or lime juice
- Kombu (Dried Kelp, 5x5cm): Approx. 2g
- Sake: 150g
- Mirin (Sweet Rice Wine): 170g
- Tamari Soy Sauce: 170g
- Tamari is a type of soy sauce made with little to no wheat.
Sauce
- Ponzu 30g
- Chili oil (ra-yu) 2g
- White sesame 3g
How to make Cabbage and Kimchi Chijimi
🧂Ponzu Sauce
- Infuse: Combine the Sake, Mirin, Tamari Soy Sauce, and Kombu in a small saucepan. Let it sit for about 30 minutes to allow the flavors to meld.
- Simmer: Place the pan over medium-low heat. As soon as it comes to a boil, turn off the heat and let it cool completely.
- Remove Kelp: Once cooled, remove the piece of Kombu.
- Add Citrus: Squeeze in the Yuzu juice.
- Pro Tip: Make sure the sauce has cooled down completely before adding the juice. If the liquid is still hot, the delicate aroma of the Yuzu will be lost.
🍕Chijimi
- Prep Veggies: Finely shred the cabbage.
- Mix Flour & Water: In a bowl, combine the rice flour and water. Mix thoroughly.
- Add Egg: Whisk in the egg until the batter is smooth.
- Tip: Following this order prevents lumps!
- Fold in Ingredients: Add the kimchi and shredded cabbage to the batter and mix well.
- Heat the Pan: Heat a generous amount of sesame oil in a frying pan until hot.
- Spread: Pour in the batter and spread it evenly across the pan.
- Brown & Flip: Once the bottom is golden brown, flip the pancake over.
- The “Crispy” Secret: Pour a little more sesame oil around the edges so it seeps under the pancake. Shake the pan slightly to distribute the oil.
- Press: Occasionally press down with a spatula to ensure it cooks evenly and becomes crispy.
- Plating: Once both sides are golden and crispy, transfer to a plate.
- Dipping: Combine the Ponzu, chili oil, and sesame seeds. Serve immediately while hot!
📖Related Link: Read the Japanese version of this article here! [グルテンフリーのキャベツキムチチヂミ：もちもちの韓国風パンケーキ]
コメント