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Korean pancake, chijimi, served with a green salad with lemon zest |

Brunch, Vegetarian, Vegetables and Fruits, Risotto, Pasta and Rice, Fish, Seafood & Shellfish

Like a thick pancake, nourishing and full of vegetables.

Served with a salad and lemon vinaigrette

Note

The different elements of this recipe are very easy to interchange or replace, let your inner chef come out!

Ingredients

Recipe for 4 servings

Batter

100 Gr

Flour

0.50 Tsp

Salt

1 Unit(s)

Egg

125 Ml

Water

1 Tbsp

Roasted sesame oil

Garnish

25 Gr

Garlic sprout

100 Gr

Carrot

100 Gr

Onion

4 Tbsp

Small dried shrimp (sakura-ebi)

2 Tbsp

Sesame seeds

Sauce

1 Tbsp

Roasted sesame oil

2 Tbsp

Soy sauce

1 Tbsp

Lemon juice

1 Tbsp

Sugar

Salad

0.50 Unit(s)

Romaine salad

1 Tsp

Dijon mustard

1 Tsp

Red wine vinegar

1 Tbsp

Sesame seeds

1 Tsp

Roasted sesame oil

1 Tsp

Lemon zests

25 Ml

Vegetable oil

Preparation time: 45 min

Mise en place

Peel the carrots and onions.

Mince the onion and cut the carrots into matchsticks.

Cut the garlic sprouts to roughly 3cm in length.

Combine all of the Sauce ingredients in a mixing bowl and let macerate.

Zest and juice the lemon, making sure to keep them seperated.
Batter

In a mixing bowl, place the flour and form a well in the center. Pour the rest of the ingredients into the center of the well and with the help of a whisk, make gently circles starting from the center and working your way outwards. This will make it easy to have a smooth mixture without clumps. Let the batter rest for a few minutes at room temperature.?
Garnishes

Strain the marinated vegetables and then add them to the batter. Make sure to mix well so that all of the vegetables are well coated.
Cooking

In a skillet with vegetable oil, pour the pancake batter to cover the entire surface, roughly 1cm thick.

Once you reach a nice coloration, gently flip it over to cook the other side. Let cook for roughly 3-5 minutes.

Transfer to a plate the same size as the pan and when ready to serve cut into pie shaped slices.
Salad and plating

Combine all of the ingredients of the vinaigrette in a mixing bowl. Toss the salad with the vinaigrette once ready to serve.

Place a point of pancake on each plate and place the sauce in a small bowl aside.