Crispy Korean-style pancake with chives and onion, easy to make and perfect as a snack.
Korean pancakes, often known in Japan as Chijimi, are a simple yet flavorful dish that can be enjoyed as a side, snack, or even a light meal. Unlike Western pancakes that are sweet and fluffy, or Japanese okonomiyaki that often include cabbage and pork, Korean pancakes are savory and packed with vegetables, seafood, or meat. The batter is made by mixing flour with water and a little seasoning, then pan-fried until golden and slightly crisp.
This version uses Chinese chives and onion, giving the pancake a fresh aroma and satisfying texture. While it’s traditionally served with a soy sauce and vinegar dipping sauce, the batter is so flavorful that you can enjoy it on its own, which also makes it a kid-friendly snack.
Interestingly, while in Japan we usually call this dish Chijimi, in Korea it’s more commonly called Buchimgae. I once mistakenly kept calling it Chijimi to Korean friends, only to realize later that it wasn’t the local term! A fun reminder that food often carries different names across cultures.
Cut the chives into 3–4 cm pieces and slice the onion.
In a bowl, combine flour, potato starch, and chicken broth powder.
Add the chopped vegetables and water, then mix to make a smooth batter.
Heat a frying pan with sesame oil and pour in the batter.
Cook until one side is golden brown, then flip.
Cover the pan briefly to steam, then uncover and cook until the pancake is crispy.
