Jijimi – Korean pancakes

sliced jijimi with dipping saue



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


  1. 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.
  2. 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.
  3. Cook for 4-5 minutes on each side until almost crispy. Transfer to a plate and slice into squares or triangles.
  4. Repeat this step for the remaining batter. You may need to use more oil.
  5. Serve with dipping sauce.

For the dipping sauce:

  1. 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.


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