Description
Savory and chewy Korean pancakes served with a tangy dipping sauce.
Ingredients
Units
Scale
Pancake
- 1 large egg
- 2 cups Korean pancake flour (chijimi)
- 1 3/4 cups water
- 1/2 cup cabbage kimchi, chopped and drained
- 4 small sausages, cut into strips
- 3 stalks scallions, cut into strips, lengthwise
Dipping sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons granulated sugar
Other ingredients
- 2 tablespoons vegetable oil
Instructions
- Make the batter: In a large bowl, mix egg, flour and water first. Make sure all lumps are gone, then add the remaining ingredients for the pancake. Mix well.
- Make pancakes: Use a large skillet and put it over medium high heat. When the skillet is hot, add the oil and swirl it to coat the skillet evenly. Use about a ladle full of batter to create as thin a pancake as you can make. The pancake won’t be thin like a crepe, it will have some volume, that’s the way it should look. Cook for 4 to 5 minutes on each side until almost crispy.
- Cut the pancakes: Transfer the pancakes to a plate and slice into squares or triangles. Repeat this step for the remaining batter. You may need to use more oil.
- Make the dipping sauce: Add all the ingredients for the dipping sauce into a microwave safe bowl and mix well. Microwave for 20 seconds or until sugar has dissolved. Stir and set aside.
- Serve: Serve the pancakes with the dipping sauce.
Notes
Save leftover jijimi in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 396
- Sugar: 8g
- Sodium: 669mg
- Fat: 13.3g
- Saturated Fat: 7.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2.2g
- Protein: 11.4g
- Cholesterol: 56.1mg
