Korean Pancakes

These are a Japanese take on a delicious and very popular Korean dish called Chijimi. I guarantee you will LOVE […]

These are a Japanese take on a delicious and very popular Korean dish called Chijimi. I guarantee you will LOVE these – the sauce and the texture of the pancake are SO moreish – make them for a dinner party as a starter or part of the main course and your guests will wolf them down! In this recipe I have made vegetarian pancakes, but you can quite easily add some pork mince part way through it to make them meaty. This recipe is simple and very cheap, plus super healthy and your kids will love them! The sauce is especially delicious. If you cannot find Ponzu, you can mix soy sauce with equal amounts of rice vinegar.

Ingredients

1 onion
Half a carrot
100cc water
30g flour
30g potato starch
1tsp fish stock powder
salt & pepper
sesame oil

Sauce

5tbs Ponzu (or soy sauce w/ rice vinegar)
1tbs sugar
1/2 tbs sesame oil
1/2 tsp Korean dry chillies (or fresh regular chillis)
Leek (optional)

Step 1

Chop the onion into thin slices and the carrot into thin strips. Then wrap with cling film and put in the microwave on high for 3 minutes.

Step 2

Add the fish powder, flour, potato starch, salt and pepper and water in a bowl and mix well. Then add the vegetables.

Step 3

Add sesame oil to a pan and heat up to medium heat. Then add the mixture and cook on either side until slightly crispy.

Step 4

Meanwhile, prepare the sauce by adding all the above ingredients and thinly chopping the chillies and leeks (optional). You may need to microwave the sauce for 30 seconds to make sure the sugar has melted.