One Dish

Cooking With Idols

2013.11.01 : Springy chŏn/chijimi (Korean pancake) with lotus root

This is definitely a different take on chŏn than I’m used to, but it turns out pretty well.

Sakamoto Masayuki’s springy jeon/chijimi (Korean pancake) with lotus root
Recipe type: Main, Appetizer
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Lotus root: 2 things
  • Flour: 120g
  • Egg: 1
  • Water: 100cc
  • Salt: appropriate amount (little more than a pinch)
  • Chinese chives: ½ one, sliced into 4cm long pieces)
  • White onion: ⅓ one, in bite-size pieces
  • Black tiger prawns: 6
  • Sesame oil: 1½tbsp
  • Koch’ujang: ½tbsp (add more than this, come on, it’s Korean food)
  • Soy sauce: 1tsp
  • Vinegar: 1tsp
  • Sesame oil: 2tsp
  • White sesame seeds: 1tsp
  • Garlic: appropriate amount (I would add a lot because I have lifetime tickets for the garlic train)
  1. Slice up one of the lotus roots into really thin slices and grind up the other (basically you kinda want them the consistency of mashed potatoes. He uses a special little grinder thing whose name I don’t know. If you don’t have a little hand grinder thing, just mash them)
  2. Coat the bottom of a pan with cooking oil and cook up the lotus root (not too much; just get them a little browned)
  3. In a separate bowl, add the ground up lotus root, flour, egg, water, and salt, and mix until it has the consistency of dough.
  4. Once everything is incorporated, mix in the chives, onions, and black tiger prawns, mix until everything is coated
  5. When that’s done, add in the lotus root from before, mix together.
  6. Coat the bottom of the pan in seasame oil, add in half the chijimi mixture.
  7. While that’s frying up, make the sauce: add the koch’ujang, soy sauce, vinegar, sesame oil, white sesame seeds, and garlic togeher in a new bowl and mix until incorporated.
  8. When both sides are good and cooked, remove from the pan and cut it into big bite-sized pieces.
  9. Plate and enjoy~


2013appetizersjeonmain dish

tokaikko • November 26, 2014

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