Korean Chijimi Pancakes Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Korean Chijimi Pancakes Also known as Chijimi.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Chijimi

Chijimi are delicious Korean pancakes and appreciated by many lovers of Eastern cuisine. They are made with a thin paste based on wheat and rice flour, filled with various ingredients and tempered with spicy sauces. One of the most popular variations is the spicy version, known as spicy pancakes.

This delicacies can be found in various establishments in South Korea, from small street bars to renowned restaurants. It is a fairly versatile dish, and can be consumed as an aperitif, accompaniment or even as a main dish.

The process of preparing the chijimi spicy pancakes is relatively simple, but requires skill and technique to reach the perfect point. The paste is made with wheat flour, water and eggs, and melted rice can be added to give a more crisp texture. The filling can vary according to the preference of each, but the most common are pork, seafood, vegetables and onions.

The great star of this dish is the spicy sauce, which can be made with a mixture of gochujang (Corean pepper paste), sugar, vinegar and other spices. The sauce is served separately and the comensal can add the desired amount on the pancakes, according to their taste and tolerance to the spicy.

In addition to being a delicious and quite popular dish in South Korea, chijimi spicy pancakes are also a rather nutritious option. The combination of ingredients, such as wheat flour, rice and vegetables, provides a balanced and nutrient-rich meal.

If you’re a fan of spicy food and are looking for a different gastronomic experience, don’t forget to try the chijimi spicy pancakes. This Korean delight will surely conquer your taste and become one of your favorite dishes from Eastern cuisine.

Origin and history of Panquecas picantes chijimi coreanas

Chijimi spicy pancakes are a typical dish of Korean cuisine, also known as "pajeon". Their origins date back to the Joseon dynasty, which ruled Korea between the 14th and 20th centuries.

Chijimi are salty pancakes made with a pasta based on wheat flour, eggs and water, which can be filled with various ingredients, such as meat, seafood or vegetables. The "spicy" version is characterized by being more spicy, with the addition of Korean pepper and other spices typical of the region.

In Korea, chijimi are popular as street snacks and are also served in restaurants as accompanying alcoholic beverages, such as traditional soju. It is believed that the recipe was created to take advantage of the ingredients available at the time, especially during the winter, when growing vegetables was more difficult.

Currently, the chijimi spicy pancakes are known and appreciated around the world, being a major representative of the rich and diverse Korean cuisine.

About the recipe

• Name of the plate: Korean Chijimi Pancakes
• Name of the dish in English: Korean chijimi spicy pancakes
• Name of the plate in Japanese: チヂミ
• Name of the Romanian dish: Chijimi

Information about preparation

• Time to prepare: 20 minutes
• Time of Cooking: 10 minutes
• Difficulty: MEDIUM
• It suits: 1 - 2 people
• Occasions: Side dishes, snacks, main meals, autumn, spring, summer, winter

Ingredients – Ingredients

Check out the necessary and optional ingredients Korean Chijimi PancakesIt makes sense to improvise

Ingredients for pancakes:

• 150g of simple flour
• 50g of sweet rice flour (shiratama ko)
• 1 egg
• 1 cup of salt
• 1 tablespoon of garlic oil
• 1 tablespoon of garlic seeds
• 120g of pork meat
• 150g of cabbage kimchi
• 100 g of onions

Ingredients for the sauce:

• 3 tablespoons of soy sauce
• 1 1/2 cup of vinegar
• 1 cup of sugar
• 1 tablespoon of garlic seeds
• 1 1/2 teaspoon of garlic oil
• Pepper at Taste

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Korean Chijimi Pancakes. Follow the instructions below in the preparation mode or step by step.

Method:

Prepare the pancakes:

• In a large bowl, mix 150g of flour, 1 egg, 1 teaspoon of salt, 1 tablespoon of salmon oil and 1 tablespoon of salmon seeds.
• Slowly add 250 ml of water and mix well until there are no spots.
• Spray 50g Shiratamako rice flour and let the mixture rest in the refrigerator for about 12 hours.

Prepare the sauce:

• In a separate bowl, mix 3 tablespoons of soy sauce, 1 1/2 tablespoon of vinegar, 1 tablespoon of sugar, 1 tablespoon of salmon seeds and 1 1/2 tablespoon of salmon oil to make the sauce.
• If you want a more spicy taste, add a bit of pepper.

Mix the meat and vegetables.

• Heat one tablespoon of salmon oil in a stove and quickly cook 120g of pork.
• Cut it into bite-sized pieces and add to 150g cabbage kimchi and 100g spring onions.
• Mix everything and add to the pancakes.

Cook the pancakes:

• If necessary, add more salmon oil to the stove.
• Shed enough pasta to form a thin layer and cook at medium heat for 2-3 minutes or until the edges become crouchy.
• Turn and cook for another 2 minutes.

Serve and enjoy:

• Cut the pancakes into small pieces and soak in the sauce for an extra taste.

Tips:

• You can also use okonomiyaki flour for the pasta, but check the instructions to see if it is necessary to add the egg.
• If the pancakes get slightly raw in the middle, put them in the microwave for a few minutes to solidify.
• For cheese lovers, add a little cheese along with the vegetables

Other recipes