Man, my hand are stinging from cutting hot chillies. Fortunately I didn’t rub my eyes with this hand. If I had, my eyes would sting too. I used chillies for some extra taste for tuna pancakes. I love the extra taste from chillies, even if it is hot. (I am a typical Korean concerning food.)
-Ingredients for 2 people
- 2 eggs
- 250g tuna
- 3 stalks of small spring onions
- 1/4 an onion
- 1 red and 1 green chili
- 2 tsp all purpose white flour
- 2 sprinkles of salt
-Preparation 
1. Wash all the vegetables.
2. Cut the onion, spring onion, and each chili into fine pieces.
3. Break the eggs into a bowl and beat.
4. Pour all the vegetables and tuna into the bowl.
5. Add the flour and the salt into the bowl.
6. Mix them well.
-Cooking
1. Pre heat the frying pan.
2. Pour some oil.
3. Scoop the tuna and vegetable mix out with a spoon, and put it onto the pan (each spoonful makes one pan cake).
4. Turn it over when the bottom cooks.
5. Serve them on the plate.
I made about 12 pancakes with the ingredients.
Anyhow, after presenting the pancakes on the dish, I thought it would be nice to have dipping sauce with this. I made some dipping sauce (same recipe as last time, when I made dipping sauce for squid pancakes). With the sauce, it was truly excellent.
However you need to expect to smell like an onion. 
I used these for the Dipping Sauce
- Sugar 2 tsp
- Soy Sauce 3 tsp
- Water 3 tsp
- Vinegar 3 tsp
- Some Onion Pieces
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Squid pancakes (Ojingeo Buchimgae in Korean)
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chamchi, Korean Food, korean pancakes, Side Dishes (Banchan), squid pancakes, tuna, tuna pancakes
