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
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)
- 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)
- Coat the bottom of a pan with cooking oil and cook up the lotus root (not too much; just get them a little browned)
- In a separate bowl, add the ground up lotus root, flour, egg, water, and salt, and mix until it has the consistency of dough.
- Once everything is incorporated, mix in the chives, onions, and black tiger prawns, mix until everything is coated
- When that’s done, add in the lotus root from before, mix together.
- Coat the bottom of the pan in seasame oil, add in half the chijimi mixture.
- 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.
- When both sides are good and cooked, remove from the pan and cut it into big bite-sized pieces.
- Plate and enjoy~