Seafood Chijimi | Fluffy, Crunchy, Savory Korean Finger Food

Introducing the recipe for seafood Chijimi (Korean pan cake) made with Nira (garlic chives) and squid. Adding carrots adds a gentle sweetness and the indescribably enchanting texture of fluffy, chewy pancake is almost addictive. Thinly cooked with the flavor of sesame oil and dipped in the authentic homemade sauce, this dish is a delicious dinner or finger food. The recipe can easily be modified for restricted diets, substituting the squid for thinly sliced pork, or even subbing all animal based products with vegetarian ones (roasted vegetables instead of meat - vegetable broth instead of chicken, etc).Show more

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00:38 Prepping Ingredients
01:25 How to Gut a Squid
03:43 How To Make Chijimi Dipping Sauce
05:28 Putting Together the Chijimi
06:43 How to Cook Chijimi

● Ingredients (for one chijimi)

・Weak (Cake) flour... 1/3 cup
・Potato starch ... 2 tbsp
・Water... 1/3 cup
・Garlic chives ... 1/3 bunch
・Carrots ... 1/8 (about 5cm)
・Squid ... 1/2~1
・Salt
・Torigara (chicken bone) soup stock base (or Hondashi) … 1 tsp
· Olive oil
· Sesame oil

～Sauce～
・Soy sauce... 2 tablespoons
・Vinegar... 2 tablespoons
・Kochijang... 2 tsp
・Ichimi chili pepper
・Sesame oil... 1 tablespoon
・La-Yu (chili oil)
・Sesame

● Cooking Recipe

① Slice the Garlic Chives into 3~5cm pieces and julienne the carrots.

② Gut, wash, and prep the squid into about 3-5cm strips.

③ This is a good time to prepare the sauce, so mix the sauce ingredients together to create the dipping sauce for the pancakes.

④ Add cake flour and potato starch, mixing loosely. Add water, salt, and torigara (chicken bone broth concentrate) or a different stock base like Hondashi, and stir until smooth. Lastly, add prepped vegetables and squid into the bowl and mix to incorporate.
　　
⑤ Place the a pan over high heat and when hot, pour in sesame oil and olive oil. Add the batter made in step 4 into the pan, shape, and cook for 1~1.5 minutes on one side. When solid and lightly browned, flip the pancake and cook the other side through, pressing down with a spatula as needed.

⑥ Before completely cooked through, pour sesame oil along the rim of the pan and cook for 1~1.5 minutes more until browned. Reduce heat to medium and cook until both sides are both sides are fragrant and of good color.

⑦ After removing from the pan when fully cooked, cut into bite sized pieces and serve with prepared dipping sauce.

● Cooking tips

・Thinly sliced pork is a delicious alternative to squid. This recipe can also be made vegetarian by subbing meats with roasted eggplant or other hearty vegetables, and broth subbed with vegetable broth concentrate.
・If you like a sweeter dipping sauce, add a pinch sugar when putting the sauce together.
・If you add an egg the taste will be much richer. However, add more flour to the batter as too small of an amount will result in a heavier, less crispy pancake. A recommended ratio will be about 1 cup of flour to 1 egg.
・When cutting pancakes, the chives are a little hard to cut and tend to lose their shape so cut them carefully.
・The pancake is easier to cut if you have a pizza cutter on hand.