White leek Cheese chijimi (Korean pancakes) (ねぎチーズチヂミ)
What kind of dish is White leek Cheese chijimi (Korean pancakes)?
The name “chijimi” is a Japanese word derived from the Korean word “buchimgae,” which means “Korean pancake” in English.
The batter for chijimi is made from flour, eggs, and water, but replacing some of the flour with potato starch gives it a chewy inside and a crispy outside. This is because potato starch is gluten-free.
In this recipe, the ingredients for the chijimi are green onions, whitebait, and cheese. It’s a slightly unusual combination, but it’s one of my favorites.
The sauce in this recipe uses gochujang, giving it a sweet and spicy flavor.
Find your favorite sauce: Enjoy a variety of sauces, including soy sauce, ponzu, gochujang, mayonnaise, and yakiniku sauce. Try different flavors and find the sauce that’s perfect for you!
📋 Comparison Table: Potato Starch vs. Wheat Flour vs. Rice Flour
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.
Also, if you use katakuriko for the batter of deep-fried foods such as fried chicken, it will give a crispy finish.
Cornstarch also has the same thickening effect, but it is weaker than potato starch.
| Feature | Potato Starch (Katakuriko) | Wheat Flour (Hakurikiko) | Rice Flour (Komeko) |
| Main Source | Potato Starch | Wheat | Rice |
| Fried Texture | Crispy & Crunchy | Soft & Golden | Light & Extra Crunchy |
| Thickening | Clear, strong, “glossy” | Opaque, creamy, thick | Smooth, light, lump-free |
| Oil Absorption | Medium | High | Lowest (Healthiest) |
| Best Used For | Thickening sauces, Tempura | Cakes, Cookies, Karaage | Gluten-free baking, Stews |
Check out our gluten-free chijimi recipe using rice flour! This article also includes a recipe for homemade ponzu sauce. 👉Gluten-free Cabbage Kimchi Chijimi: Chewy Korean Pancakes
📊 Nutritional Facts (Total Amount)
- Calories: 1329 kcal
- Protein: 33.7 g
- Total Fat: 69.8 g
- Total Carbohydrates: 140.7 g
- Sodium: 8.8 g
🛒 Ingredients : White leek Cheese chijimi (Korean pancakes)
For the Batter & Filling
- White Leek: 3 sticks (approx. 250g, white part only)
- Whitebait (Shirasu): 45g
- Shiso Leaves: 10 leaves
- Cheese: 40g (shredded pizza cheese works best)
- Chicken Broth Mix: 6g (powdered)
- Potato Starch: 50g
- Flour: 100g
- Water: 200g
- Egg: 1 large
- Sesame Oil: 50g or more (for pan-frying)
For the Dipping Sauce
- Ponzu Sauce: 30g
- Ponzu is a sour sauce made by mixing soy sauce, vinegar, and citrus juice.
- Chili Oil (Ra-yu): 4g
- Gochujang: 4g
- White Sesame Seeds: 4g
👨🍳How to make White leek Cheese chijimi (Korean pancakes)
Prep the Vegetables
- Cut off the green parts of the white leeks.
- Slice the white parts in half lengthwise, then chop into 1cm wide pieces.
- Thinly slice the shiso leaves into strips.
Mix the Batter (The Secret to No Lumps!)
- In a bowl, whisk together the potato starch, flour, and water until smooth.
- Add the egg and mix again.
- Pro-tip: Adding the egg after mixing the flour and water prevents the batter from becoming lumpy.
- Add the leeks, shirasu, shiso, cheese, and chicken broth mix. Mix everything together with a spatula.
Pan-Fry to Perfection
- Heat sesame oil in a frying pan and spread half of the batter evenly.
- Once the bottom is golden brown, flip it over.
- Add a little more sesame oil into the gaps around the edges and shake the pan to let the oil slide underneath.
- Occasionally press down with a spatula to flatten the pancake and ensure a crispy texture.
- Repeat for the second half of the batter.
Serve
- Mix the ponzu, chili oil, gochujang, and sesame seeds in a small bowl.
- Slice the hot chijimi into bite-sized pieces and serve with the dipping sauce!
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