Tuna Pancakes (Chamchijeon in Korean)

sue — Wed, 04 Oct 2006 03:12:28 +0000

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

Seasoned sesame leaves pancakes (Kkaenip Jang Ddeok in Korean)

My Korean Kitchentuna-pancakes | My Korean Kitchen

Tuna Pancakes (Chamchijeon in Korean)