Chijimi (Korean vegetable pancake)

Ingredients for Φ20-22cm pancake

For this recipe a small frying pan Φ24-28cm is suitable.

★1/4 cup spelt flour (type630=40g)　OR oat flour for a GF option

★1/8 cup corn starch (=20g)

★1 tbsp chickpea flour (=7g)

★1 tbsp brewer's yeast(=4g) OR nutritional yeast for a GF option

★1tsp flax seed

★1/4 tsp salt

★1 cup of sliced veggies of your choice=70g

( Cabbage, green onion, carrot ,bell pepper etc)

★1tsp chopped ginger

★1tsp chopped garlic

100ml soy milk

＋1tbsp (15ml )heat stable oil such as peanut oil

(to add later)

10ml oil (optional ingredients for the step 3)

About 5ml roasted sesame oil

How to fry the pancake

Step1

Combine all the ★ingredients in a bowl and mix it well.

And then add 100ml soy milk ,mix it roughly.

(After adding soy milk , better not to mix the dough too much )

Step2

Heat about 1tbsp of oil in a frying pan.

Don't reduce this oil if you want to make a perfectly crispy pancake.

(You can reduce or skip the oil in the step3)

Pour in all the pancake batter, make it flat.

Fry one side for 3 minutes over a medium to high heat.

4 )

(At this point the surface is not going to be 100% crispy but it's all right.

It's going to be crispier at the step)

Step 3

Flip the pancake, and drizzle some more oil optionally (max 10ml).

Fry another 2-3 minutes over a medium heat.

Press the pancake with a small dish or spatula while frying it.

(This vegetable side should be very crispy)

Step4

Brush some roasted sesame oil on the surface of the pancake and flip it over again.

Fry the other side for 30 seconds.

(Now both sides are crispy!)

Slice it into these small squares.

Dipping sauce for 1 pancake

1tbsp light soy sauce

1tsp vinegar (rice vinegar or red wine vinegar)

1tsp sugar

1tsp Gochujang

(How to make it gluten free)

Update

I also made some gluten free vegetable pancake with oat flour instead of spelt flour at an event and served it with thick balsamic vinegar.

I think the taste is almost identical.