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Red Lentil and Chive Pancakes (Chijimi)

These Korean-inspired chive pancakes are made with a chewy red lentil base. Naturally gluten-free and high in plant protein!
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chive pancakes on a plate with a bowl of dipping sauce, chopsticks on the plate
Prep Time:15 minutes
Cook Time:15 minutes
Servings: 2 pancakes

Ingredients

  • ½ cup dry red lentils
  • 3-4 oz garlic chives cleaned and trimmed
  • ¼ cup water
  • ¼ tsp salt
  • 1 clove garlic minced
  • 1 tsp ginger minced
  • oil for frying

Dipping Sauce

  • 1½ tbsp low sodium soy sauce or tamari for gluten-free
  • 1½ tbsp rice vinegar
  • ½ tbsp sugar
  • 2 tbsp water
  • 1 tsp toasted sesame oil
  • 1 tbsp green onion chopped, optional

Instructions

  • Rinse & soak lentils: Thoroughly rinse lentils until the water runs clear. Then add rinsed lentils to a bowl and add enough water to cover the lentils by 2 inches. Soak lentils for 2-4 hours at room temperature. The lentils will soak up some of the water and soften.
  • Prep chives: Trim off the tough stems and thoroughly rinse the garlic chives. Cut into 2-inch pieces.
  • Blend: Drain and rinse soaked lentils. Add to a blender along with the water, salt, garlic, and ginger. Blend until smooth. The mixture will be slightly thick.
  • Mix in chives: Place chives in a large bowl and pour in the blended mixture. Stir well to combine.
  • Cook: Heat about one tablespoon of oil in a large skillet over medium heat. Scoop half the mixture into the skillet and spread it out flat into a thin pancake. Cover for 3 minutes, then uncover and cook another minute or so until browned on bottom. Flip and cook, uncovered, until browned on the other side, 2-3 minutes.
  • Transfer pancake to a cutting board and repeat the cooking process with the rest of the batter. Cut pancakes into sections. Mix together dipping sauce or serve with another sauce of choice.