White leek Korean pancakes (Chijimi)

White leek Korean pancakes (ねぎチヂミ)

What kind of dish is white leek Korean pancakes?

The name Chijimi is a Japanese name based on the Korean word “Buchimgae,” which is called “Korean pancakes” in English.

Pancakes are usually made with wheat flour, but chijimi is made with potato starch mixed with wheat flour, which gives it a chewy texture on the inside and a crispy texture on the outside.

The trick to baking it deliciously is to use plenty of sesame oil when baking. Also, while baking, press the surface of the dough with a spatula and spread it thinly and flat.

In this recipe, the ingredients for chijimi are green onions, whitebait, and cheese. It’s a bit of an unusual combination, but it’s my favorite combination.

The sauce in this recipe uses gochujang, which gives it a spicy and sweet flavor. If you prefer a lighter flavor, we recommend eating it with ponzu sauce.

About chijimi and okonomiyaki

• Korean Chijimi (Korean pancakes)
  • Main ingredients: Made with chives, shrimp, squid, and pork belly. It has a flat, mochi-like texture.
• Japanese Okonomiyaki (Japanese pancakes)
  • Okonomiyaki is different from chijimi in that it has a fluffy texture. The main ingredient is cabbage, and other ingredients, like chijimi, include pork belly and seafood.
    There are many variations, such as Hiroshima style, which contains yakisoba noodles, and versions containing mochi and kimchi.

Nutrition Facts : White leek Korean pancakes (Chijimi)

• 1329 Calories
• Protein 33.7 g
• Total Fat 69.8 g
• Total Carbohydrates 140.7 g
• Sodium 8.8 g

INGREDIENTS : White leek Korean pancakes (Chijimi)

• White leek (3 sticks, 250g)
• Whitebait (45g)
• 10 Shiso leaves
• Cheese (40g)
• Chicken broth mix (6g)
• Potato starch (50g)
• Flour (100g)
• Water (200g)
• 1 Egg
• Sesame oil (50g～)
• Soy sauce (30g)
• Grain vinegar (20g)
• Chili oil (4g)
• Gochujang (4g)
• White sesame sheeds (4g)

How to make White leek Korean pancakes (Chijimi)

1. Cut off the green parts of the white leek.
2. Cut the white part of the white leek in half lengthwise and then cut into 1cm widths.
3. Slice the shiso leaves into thin strips.
4. Mix the potato starch, flour and water well using a whisk.
5. Add the egg and mix again. If you add the egg first, the batter will become lumpy, so be sure to mix in the correct order.
6. Add the shirasu, cheese and Chicken broth mix and mix everything together with a spatula.
7. Heat sesame oil in a frying pan and spread half of the batter.
8. When golden brown, flip it over.
9. Add more sesame oil to the gaps in the frying pan and shake the pan.
10. Occasionally press the Korean pancakes with a spatula to flatten them out.
11. When both sides are golden brown, place them on a plate.
12. Dip them into a mixture of gochujang, white sesame seeds, soy sauce, grain vinegar and chili oil and eat.