Crispy Corn Jijimi

Crispy Corn Jijimi

A crispy corn jijimi (Korean-style pancake).

Ingredients: 2 servings

Corn (canned)
130 g of the corn itself (excluding the liquid)
☆ Tempura flour
7 tablespoons
☆ Water
4 tablespoons
☆ Vegetable oil
1 tablespoon
☆ Salt and pepper (to taste)
a small amount
Vegetable oil
3 tablespoons
Sauce (of your choice)
To taste


1. Drain the corn in a colander or sieve. Put the ☆ ingredients in a bowl and mix well.
2. Add the drained corn to the bowl, and mix well with the batter.
3. Heat some oil in a frying pan, pour in the batter and cook until crispy on the bottom.
4. If you turn it over when the bottom is golden brown, it will flip over neatly. Cook on the other side until golden brown.
5. Transfer to a plate, and serve with the sauce of your choice.

Story Behind this Recipe

This is the corn version of okra jijimi pancakes (Recipe ID: 340889). The crispy texture of the corn is a contrast to the light fluffiness of the okra. You can enjoy the natural sweetness of the corn too.