Scallion Pancakes ("Chijimi") with spicy dipping sauce
Scallions and chives are awesome incorporated into a crepe-like batter! This kind of dish is often served in Japan and Korea, along with some spicy dipping sauce. This recipe makes two big pancakes or 4 smaller ones. A non-stick pan really helps if you have one! **If you don't have ingredients for the dipping sauce, see recipe for a simpler sauce in the last step.
- Scallions, chives, or green onions (About 1 bunch (I used about 8-9 scallion onions))
- Flour (200 g)
- Egg (1)
- Water (600 ml)
- Salt (1/2 tsp)
- Katsuo-bushi (bonito flakes) (if you have it) (4-5 g)
- Garlic, grated (1 clove)
- Chinese chili bean paste or other spicy sauce ("Toubanjan" 豆板醤) (1 tsp)
- Soy sauce (2 tsp)
- Sugar (1 tsp)
- Miso paste (2 tsp)
- Sesame oil (2 tsp)
- Oil for frying (sesame) (2-3 Tbsp)
Make your dipping sauce by mixing grated garlic, spicy bean paste, soy sauce, sugar, miso, and sesame oil.
Add sesame seeds to sauce if you wish.
Cut scallions/chives into 2-3 cm pieces.
In a mixing bowl, add 200g flour, 1 egg, 1/2 tsp salt and 600 ml water. Whisk until well mixed. The batter should end up pretty runny.
Add katsuo-bushi/bonito flakes to the bowl if you have them.
Stir scallions/chives into batter.
Mix batter well.
Heat half oil for frying on medium high heat in a big frying pan. Pour in half the batter and fry until bottom starts to brown.
Flip to other side and continue frying until browned. Remove pancake and cook the rest of the batter the same way.
Cut into easy to serve slices and serve with dipping sauce.
If you make it, upload your photo - I'd love to see your version!
*For a simpler sauce, mix 1 clove grated garlic, 4 tsp ground sesame seeds, 4 tsp sesame oil, and 4 Tbsp soy sauce. This goes well with mayonnaise :)
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.