Chicken and Kimchi Chijimi (Korean-style Savory Pancake)

 

Ingredients

150g ground chicken

70g napa cabbage kimchi

<Batter>

100g all-purpose flour

2 tbsp potato starch (katakuriko)

1/2 beaten egg

A pinch of salt

130–150ml water

2 tbsp sesame oil

<Dipping Sauce>

2 tbsp soy sauce

1 tsp vinegar

Chili oil (rayu)

Roughly chop the napa cabbage kimchi. Mix together the ingredients for the dipping sauce.

Instructions

1

In a bowl, combine the ingredients for the batter, then add the ground chicken and mix well. Add the napa cabbage kimchi and mix again.

If the batter is too thick, add a little extra water (not included in the ingredient list) to adjust the consistency.

2

Heat the sesame oil in a frying pan over medium heat. Spoon 1–2 tablespoons of the batter into the pan, shaping it into a small circle, and cook both sides until golden brown.

3

Arrange on a plate and serve with the dipping sauce.