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Chijimi (Korean Pancake)
Makes 2 (Serves 2–3) · About 30 min
A Korean dish: a thin batter full of garlic chives and carrot, fried crispy in sesame oil. Eat it dipped in vinegar soy sauce.
① Cut the vegetables→② Make the batter→③ Spread thin and fry→④ Flip and cook→⑤ Make the sauce and cut
What to buy
Vegetables & eggs
Flour & seasonings
Check what you already have
Tap an item to check it off (checks clear when you close the page). Tools: frying pan (24–26 cm), spatula.
How to make it
1
Cut the vegetables
- On the cutting board, cut a little off the base of the garlic chives and cut into 4 cm lengths
- Peel the carrot and cut into thin strips 4 cm long and 3 mm wide
How to tell it's doneThe garlic chives and carrot are about the same length.
2
Make the batter and mix in the vegetables
- Crack 1 egg into a bowl and beat it. Add 130 ml water, 1 tsp chicken stock powder and a pinch of salt and mix
- Add 80 g flour and 3 tbsp potato starch and mix with a whisk until there are no lumps
- Add the garlic chives and carrot, and coat everything with batter using a rubber spatula or cooking chopsticks
How to tell it's doneAll the vegetables are coated with batter, and there are no lumps of flour at the bottom of the bowl.
3
Spread thin and fry
- Fry half at a time. Put 1 tbsp sesame oil in a frying pan and heat well over medium heat
- Add half the batter and spread it into a thin circle about 5 mm thick with a spatula
- Fry, pressing down from above with the spatula now and then
How to tell it's doneThe edges are crispy and brown, and when you lift it a little with the spatula, the bottom is golden brown. When you shake the pan, the pancake slides.
4
Flip and fry the other side
- Slide the spatula far under the pancake and flip it over in one go
- Pour 1/2 tbsp sesame oil around the edge of the pancake
- Fry for about 3 minutes, pressing down hard from above with the spatula
- Fry the rest of the batter the same way as 3–4
How to tell it's doneBoth sides are golden brown. When you press the center with the spatula, no raw batter oozes out (the egg is set all the way through).
Be carefulThe sesame oil may splatter when you pour it around the edge. Keep your face away.
5
Make the sauce and cut
- Sauce: In a small dish, put 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sugar and 1 tsp white sesame seeds, and mix until the sugar dissolves
- Put the fried chijimi on the cutting board and cut it into 6–8 equal pieces with a knife
ReadySteam rises from the cut sides, and the edges are crispy. Eat dipped in the sauce.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
Soggy, not crispyThe batter was too thick or there wasn't enough oil. Next time spread it thinner, and after flipping, add sesame oil and fry while pressing down.
It fell apart when flippingYou flipped it before the bottom was cooked in step 3. Flip after it slides when you shake the pan.
The center seems rawIt wasn't fried long enough. Turn to medium-low heat and fry each side 1–2 more minutes.
Burned blackThe heat was too high. Keep it at medium heat and watch the color as it fries.
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