Ika to koebi no chijimi / jijigmae Korean savory pancake with calamari and bay shrimp

<Ingredients>

(2 jijigmae pancakes)

120 g flour
2 tbsp potato starch
200 cc water
1/3 niboshi dried sardine (optional)
1 egg
1 calamari steak
Small handful bay shrimp
1/2 onion
1/2 bunch nira garlic chive
1/3 carrot
Sesame oil (not in photo)

<Directions>
1.

Thinly slice onion.
Julienne carrot.
Cut nira into 4-5 cm pieces.
Cut calamari into matching size pieces.

2.

Wrap niboshi dried sardine in paper towel and crush with bottle opener.

3.

In a bowl, put flour, potato starch, water, egg and crushed niboshi.

Add all vegetables and seafood, and mix well.

(If time allows, rest for several hours in the fridge.)

4.

When ready to cook, mix batter well.

Heat 1 tbsp sesame oil, pour 1/2 batter and cook on medium heat.

5.

When the edge becomes dry and somewhat translucent, flip.
Press down with spatula while cooking.

When done, raise heat and cook both sides again until crispy.

Cut and serve with dipping sauce.

<Notes>

• If nira garlic chive is not available, green onion works.
• Add any leftover vegetables found in the fridge. 
• This tastes richer when using 2 eggs (1 egg per pancake).

(Last updated: January 20, 2015)