Hello, this is Pao.
Today I’m sharing a versatile Korean-style pancake made with burdock root.
Perfect as a snack, appetizer, or even for lunchboxes, this chijimi features the delightful crunch of burdock.
Cut it into smaller pieces for easy packing in bento lunches. It goes perfectly with the slightly sweet and spicy dipping sauce.
Ingredients (Serves 4 / Makes one 26cm pancake)
Burdock root… 1 (150g)
Carrot… 1/2
Cake flour… 60g
Potato starch… 20g
*1 Water… 70ml
*1 Egg… 1
*1 Chicken soup stock powder… 1/2 tsp
*1 Salt and pepper… to taste
Sesame oil… 2 tbsp
Dipping Sauce
*2 Soy sauce… 2 tbsp
*2 Vinegar… 1 tbsp
*2 Sugar… 2 tsp
*2 Gochujang… 1.5 tsp
*2 Roasted sesame seeds… 2 tsp
Instructions
1.Scrub and julienne the burdock root, soak in water, then pat dry. Julienne the carrot as well.
2.In a bowl, mix the cake flour and potato starch. Add the *1 ingredients and stir.
3.Add the burdock and carrot, and mix well.
4.Heat 1 tbsp of sesame oil in a frying pan. Spread the mixture flat in the pan and gently press down with a spatula.
5.Once the bottom is browned and the surface is dry, flip onto a plate, return to the pan, and drizzle the remaining sesame oil around the edge.
6.Cook uncovered until crisp.
7.Mix the *2 ingredients to make the dipping sauce. Serve the pancake cut into your preferred size and enjoy!
©Pao
