Bacon, Pork Strips Chijimi Korean Pancake

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Sharing with you how I cook Bacon, Pork Strips Chijimi Korean Pancake from my Singapore Home Sweet Home

Preparation:

Cutting Chives

First, I cut 60g each Sliced Pork and Back Bacon to thick strips. I also cut 1 bundle 200g Chives (韭菜,Kuchai in Hokkien) to 4 cm length.

Whisking Batter


To make batter, whisk together 1 big sized Egg, 80g All Purpose Flour, 1 TBS Potato Starch with 90ml water.

To make Vinegar Soy Sauce Dip: ratio of 1 TBS Vinegar to 1 TBS Soy Sauce with a dash of Chillie Powder.

I also need a bit of Salt, Cooking Sake and Sesame Oil.

Cooking:

Mixing the ingredients into the batter

First season Pork Strips with a little Salt and 1 TBS Cooking Sake. After you combine all the ingredients to make Batter, add in Pork Strips, Back Bacon and Chives to mix well.

Cooking Bacon, Pork Strips Chijimi Korean Pancake

Heat up a non stick fry pan with 1 tsp Sesame Oil, pour in all the batter mixture, level flat with a spatula, cover with lid and pan fry for 5 mins.

Using the lid to flip pancake
After flipping over

Flip over and pan fry the other side till golden brown.


Transfer to a serving plate and serve with the Vinegar Soy Sauce Dip. This portion serves two. Hope you try out this recipe.

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