Steps

1. Make the batter. In a bowl, combine all-purpose flour 50g, potato starch 30g, egg 1, soy sauce 1 tbsp, and water 60ml. Mix until no dry flour remains.
   🕒 02:11
2. Prepare the onion. Thinly slice 1/4 onion. Add the sliced onion to the batter made in step 1.
   🕒 03:04
3. Prepare the scallions. Roughly chop 1/2 bunch of scallions into 5cm lengths. Add the chopped scallions to the batter made in step 1.
   🕒 03:37
4. Make the dipping sauce. In a bowl, combine soy sauce 1 tbsp, vinegar 1 tbsp, toasted white sesame seeds 1/2 tsp, and finely chopped spring onions (to taste). Add Korean chili powder (to taste) as desired and mix. **(Pro Tip!)** Rub the sesame seeds between your fingers before adding them to release more aroma. If using regular chili powder (like ichimi), use a smaller amount.
   🕒 04:18
5. Prepare to cook the chijimi. Add sesame oil (to taste) to a 24-26cm frying pan. Pour the batter from step 3 into the cold pan and heat over medium heat.
   🕒 05:00
6. Add pork and cook. Gently press down the batter while it cooks. Evenly spread 150g of thinly sliced pork belly over the batter.
   🕒 05:55
7. Sprinkle with salt. Sprinkle salt (a pinch) over the pork and continue to cook over medium heat.
   🕒 06:34
8. When to flip. When the entire pancake can move freely in the pan and has a nice golden-brown color, flip it over.
   🕒 06:43
9. Cook the other side. After flipping, press down the pork side firmly and cook until golden brown.
   🕒 07:09
10. Adjust browning. Flip a few times to adjust the browning. Once cooked through, remove the chijimi from the pan.
    🕒 08:41
11. Cut the chijimi. Place the chijimi on parchment paper and slowly cut it into easy-to-serve portions.
    🕒 08:50
12. Finish with a double fry. Heat sesame oil (to taste) in the frying pan again. Arrange the cut chijimi pieces and fry until crispy. **(Pro Tip!)** Double-frying achieves an even crispier texture.
    🕒 09:31
13. Plate and serve. Pile the crispy chijimi onto a plate. Serve with the prepared dipping sauce. Enjoy!
    🕒 11:02