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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


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


Recipe for 4 servings


100 Gr
0.50 Tsp
1 Unit(s)
125 Ml
1 Tbsp
Roasted sesame oil


25 Gr
Garlic sprout
100 Gr
100 Gr
4 Tbsp
Small dried shrimp (sakura-ebi)
2 Tbsp
Sesame seeds


1 Tbsp
Roasted sesame oil
2 Tbsp
Soy sauce
1 Tbsp
Lemon juice
1 Tbsp


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.

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

Share this unique and tasty

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