All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kimchi chijimi / jijigmae Korean savory pancake with kimchi

Finish up kimchi in the fridge!

(2 pancakes)

120 g flour
2 tbsp potato starch
1 1/2 tbsp gochujang
160-180 cc water
1/4 niboshi dried sardine (optional)
Small handful (100 g) hakusai napa cabbage kimchi
1 calamari steak
Handful mushrooms in any combination
1/4 medium onion
2-3 green onion
1 egg
Sesame oil (not in photo)


Thinly slice onion, green onion, mushrooms.
Dice kimchi into small pieces.
Cut calamari into small pieces

Crush niboshi with a bottle opener, placing it between paper towels.


Mix all ingredients, starting with dry ingredients, egg, water, and the rest.

(If time allows, let it sit for several hours in the fridge.)


Bring out the batter and mix well.

In frying pan, heat 1 tbsp sesame oil, pour 1/2 batter, and cook at medium low to medium high.


When the edge becomes dry and somewhat translucent, flip.

With spatula, press hard while cooking.

When almost done, raise heat somewhat, continue cooking 1-2 minutes, and flip again.

Repeat with the other side.


Finished pancake is relatively thin and crispy outside.

Cut and serve with dipping sauce.

  • Kimchi that has been in the fridge for some time and is starting to taste sour works fine.
  • Do not use too much kimchi. It can make the dish very salty. 
  • This tastes richer if 2 eggs (1 egg per pancake) are used.

(Last updated: January 20, 2015)

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