Cut up the pork into easy to eat pieces. Slice the chili peppers into thin rounds.
Grate the potato into a bowl and mix with the katakuriko, a pinch of salt, and grated garlic.
Heat some sesame oil in a frying pan and saute the pork and chili pepper. When the pork is halfway cooked turn it over, and add the contents of the bowl from step 1 into the frying pan.
Cook until both sides are brown over medium heat (about 3 minutes on each side). Enjoy with your favorite sauce.
Our family recipe for an easy dipping sauce:
2 tablespoons ponzu sauce, 3 drops of sesame oil, 1 teaspoon gochujang spicy Korean paste, a little ichimi spice, and a little lemon juice or vinegar.
Story Behind this Recipe
I love jijimi. I was looking for a way to make jijimi without flour when I was on a diet, and got to this method. You can add anything you want to the basic batter, but my family likes spicy food so this is what we use. ♡
Be careful not to rub your eyes with the hands you used to chop the chili peppers. You can use squid, clams, green onions and so on in addition to the pork.