Potato Pancakes (Korean Chijimi)

Make them crispy to have with home-made sauce.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves 1枚2 Prep: 15 min Cook: 15 min

Ingredients

Potato (medium) 1
Sugar 1/2 tbsp
Vinegar 1 tbsp
Garlic 1 clove
Soy sauce 1.5 tbsp
Sesame oil 1 tbsp
Sauce:
Vegetable oil 1 tbsp
Water 2 tbsp
Potato starch or cornflour 4 tbsp
Spring onion 1
White sesame seeds 2 tsp

Method

1
Peel the potato and chop into long thin strips. Do the same with the spring onion (4-5cm long strips) and put both in a bowl.
2
Add the potato starch and some water and rub in by hand.
3
Put some oil in a non-stick frying pan and pour the mix from Step 2 into a round shape. Fry on a medium high heat.
4
When one side is cooked and brown, turn it over. Press down firmly with a fish slice and fry until crispy. Cut into bite-size pieces and put onto a plate.
5
Now make the sauce. Heat up the sesame oil in a small pan and add the finely chopped garlic. Once it begins to smell, add the soy sauce, vinegar, sugar and sesame seeds.
6
Once it's heated thoroughly, pour into a small jug. Serve with the pancake.

Tips & Note

●At Step 4, use your fingertips to spread out the mix on the uncooked side and press firmly to get a crispy finish.

Potato Pancakes (Korean Chijimi)

Make them crispy to have with home-made sauce.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)

Serves 1枚2

Prep: 15 min

Cook: 15 min

Ingredients

Potato (medium) 1
Sugar 1/2 tbsp
Vinegar 1 tbsp
Garlic 1 clove
Soy sauce 1.5 tbsp
Sesame oil 1 tbsp
Sauce:
Vegetable oil 1 tbsp
Water 2 tbsp
Potato starch or cornflour 4 tbsp
Spring onion 1
White sesame seeds 2 tsp

Potato Pancakes (Korean Chijimi)

Recipe ID :244 Posted on 12 APR 2015

Serves 1枚2

Prep 15min
Cook 15min
views 594
printed 140

saved 1

Make them crispy to have with home-made sauce.

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Ingredients

Print Ingredients Email Ingredients
1
1/2 tbsp
1 tbsp
1 clove
1.5 tbsp
1 tbsp
1 tbsp
2 tbsp
4 tbsp
1
2 tsp

Method

Prep
15min
Cook
15min
1
Peel the potato and chop into long thin strips. Do the same with the spring onion (4-5cm long strips) and put both in a bowl.
2
Add the potato starch and some water and rub in by hand.
3
Put some oil in a non-stick frying pan and pour the mix from Step 2 into a round shape. Fry on a medium high heat.
4
When one side is cooked and brown, turn it over. Press down firmly with a fish slice and fry until crispy. Cut into bite-size pieces and put onto a plate.
5
Now make the sauce. Heat up the sesame oil in a small pan and add the finely chopped garlic. Once it begins to smell, add the soy sauce, vinegar, sugar and sesame seeds.
6
Once it's heated thoroughly, pour into a small jug. Serve with the pancake.

Tips & Note

●At Step 4, use your fingertips to spread out the mix on the uncooked side and press firmly to get a crispy finish.

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Yukari Elliott
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