Chijimi - Korean Thin Pan Cake

Korean Chijimi became popular in Japan along with all other new Korean cultures. In Japan we have a quite similar dish call, Okonomi-yaki, but with or without cabbage makes a big difference in terms of taste, and the how it baked is very different. The thin made pan cakes contain a lot of veges in it, its springy inside and slightly crunchy outside. The served sauce is completely different as well, the sesame seeds and minced leak flavour in the sauce makes the perfect exotic savoury taste.
It's quick to prepare and good for busy lunch.
This recipe is based on few Japanese/Korean recipes.

Ingredients
150g flour
2 eggs
120 ml water
1 potato grated

a handful julienned carrot
a handful julienned leak
2-3 bunch spring onions sliced

(optional) few seafood sticks threaded

sauce
4 Tbsp soy sauce
2 Tbsp rice vinegar
1.5 Tbsp sesame oil
1 Tbsp leak white part minced
1 Tbsp sesame seeds

Methods
1. Prepare veges. Julienne carrot and leak as below. Slice 2-3 bunches of spring onions. Set aside.

2. Make sauce. Just mix them all in a bowl and leave it aside.

3. Make pan cake mixture.  Crack eggs in a cooking bowl and add flour in few times, roughly mix them all. Add the measured water in few times and now mix them better. Add the grated potato and mix them well. Now the mixture should be smooth enough.

4. Prepare the fry pan on high heat. When the pan get enough heated, add 1/2 Tbsp oil then spread over the surface using a kitchen paper. Just be careful the pan is hot! Now add all veges in the pan cake mixture, then mix them few times until all veges are completely covered by the mixture.
5. Turn down the hob to medium heat then add the mixture on the pan, spread evenly using a fork and make it thin round shape (about 5 mm height). If you like sea food, you can sparkle few threaded seafood sticks on the top. In my fry pan I could make 2 sheets by above quantity. Just make it in your fry pan size.
6. Once the bottom of the pan cake start to get a bit brown then turn the Chijimi. Leave it until the other side also get light brown colour.

7. Serve on a large plate, cut it in slices, dip the sauce and dump it in to your mouth.
Job done :-)