Jijimi – Korean pancakes
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Appetizer, Snack
- Cuisine: Korean
For the pancake:
- 1 egg
- 2 cups Korean pancake flour (chijimi)
- 1 3/4 cups water
- 1/2 cup kimchi (chopped)
- 4 small sausages (cut into strips)
- 3 stalks scallions (cut lengthwise into strips)
For the dipping sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons granulated sugar
Other cooking ingredients:
- 2 tablespoons vegetable oil
- 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.
- In a large pan over medium heat, add oil and 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 4-5 minutes on each side until almost crispy. Transfer to a plate and slice into squares or triangles.
- Repeat this step for the remaining batter. You may need to use more oil.
- Serve with dipping sauce.
For 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.
Nutrition
- Calories: 313
- Saturated Fat: 5