Crisp & Chewy Simple Chijimi (Pajeon) with Chinese Chives
No eggs! Just chop the vegetables, mix into batter, and fry up. Chinese chives and onion go really well together. This is easy to make as a side dish when you're enjoying other Korean dishes for dinner.
Cut the Chinese chives into 4-5 cm pieces. Cut the onion into 2-3 mm thin slices, following the lines of the fibers. Combine the ○ ingredients in a bowl, add the cut vegetables and mix well.
Put a large amount of sesame oil into a frying pan and heat it up over medium-high heat. Pour in Step 1 and quickly spread it around to cover the bottom of the pan. Patiently fry both sides until crisp, and then it's done.
Mix together the sauce ingredients and pour into a small dish. (The amount of soy sauce or ponzu is about 1 teaspoon). Cut the chijimi, dip into whichever sauce, and enjoy.
When cutting, place a sheet of parchment paper on your chopping board. Use a pizza cutter or knife to roughly slice through it. Place it with the side that was fried first on top.
Story Behind this Recipe
I recalled the flavor of a Korean restaurant that I used to go to. After many tries of trying to find the right combination, I finally found it. By omitting eggs from the recipe, I was able to make restaurant-quality chijimi. If adding seafood, try with squid.
After pouring in the mixture with the vegetables into the frying pan, use long chopsticks to spread it out before it hardens. Fry it slowly on medium-high heat using about 2 tablespoons of sesame oil until golden brown. You can choose between sauce 1) or 2). If you have a large bundle of chives, just use half.