Chijimi are savory Korean pancakes, crispy on the outside and chewy on the inside. They can be filled with all kinds of vegetables, seafood or meat, providing endless variations. They are served with a soy-sauce and vinegar-based dipping sauce, which again can have many variations, according to taste.
Here, I made Kimchi Chijimi by mixing in Kimchi into the batter (store bought Chijimi flour mixed with egg and water,) along with lots of Nira (garlic chives) and some green onions. For the dipping sauce, I added soy-sauce with rice vinegar, garlic powder, gochujang and sesame oil.
For non-vegetarian options, one can add pork, for example, as well as squid, octopus etc. The dipping sauce can be spicy, sweet, salty depending on your taste, as long as it contains the main ingredients vinegar, soy-sauce and sesame oil.