One of my new favourite things to experiment with in the kitchen for quick weekday dinners is chijimi. Chijimi is a Japanese version of the originally Korean jeon. I must say that my versions are so far away from anything even mildly authentic usually consist of whatever I happen to have in the fridge.
My latest version a spinach and cheese chijimi which though unconventional is so tasty especially with the accompany savoury sour dipping sauce.
Worshipblues’ unconventional Spinach + Cheese Chijimi:
Ingredients for the chijimi:
1 bag of spinach
4 or 5 tablespoons of plain flour
a pinch of dashi stock powder (optional)
2 tablespoons of water
1/2 a teaspoon of sugar
Vegetable oil for frying
Salt to taste
Ingredients for the sauce:
1 tablespoon of rice vinegar
1 teaspoon of gochujang
1 teaspoon of sugar
1 tablespoon of soy sauce
1 teaspoon of sesame oil
1 teaspoon of ground sesame seeds
1. Put the spinach in a pot and pour boiling water over it. Drain in a large sieve and run under cold water.
2. Tightly squeeze out the water from the spinach and then roughly chop into 1cm pieces.
3. Beat eggs in a bowl. Add water, dashi, sugar and flour and mix well.
4. Stir in the spinach. Gently whisk until bubbles form.
5. Heat vegetable oil in a frying pan.
6. When the oil is hot, add in half the spinach mix and spread it across the pan as thinly and as evenly as you can. When it has set into shape, take the pan off the heat.
7. While the mix is still in the pan, sprinkle a thin layer of grated cheese over the mix.
8. When the cheese starts to soften, add the remainder of the mix and cover.
9. Flip the chijimi over until brown on both sides.
Mix together the vinegar, sugar and gochujang in a small bowl. Microwave for 15 seconds and then stir in the sesame oil, seeds and sou sauce.
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