Korean Tuna & Perilla Leaf Fritters
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Drained canned tuna and perilla leaves give these fritters more heft than a vegetable jeon but less than a fish one.
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The egg in the batter binds the tuna and gives a smooth surface, and the fritters hold up well cold in a lunchbox.
Ingredients
Instructions
- 1
Pour canned tuna (150 g) into a strainer and press with a spoon to drain all oil or water.
Excess liquid makes the batter too thin and the jeon turns out soft.
- 2
Finely dice onion (60 g) and carrot (40 g) into pieces under 5 mm.
Remove stems from perilla leaves (12 pcs), then cut each leaf in half lengthwise to get 6 cm pieces.
- 3
Mix pancake mix (90 g), egg (1), and cold water (80 ml) in a bowl until smooth.
The batter is intentionally thick since too thin a consistency will not cling to the perilla leaves.
- 4
Stir tuna, onion, and carrot into the batter until evenly combined.
Add perilla leaves and fold gently 2-3 times so they are lightly coated without tearing.
- 5
Heat oil (2 tbsp) in a pan over medium heat and lay each piece flat.
Spread the batter thinly around the leaf outline so the leaf shape is preserved.
- 6
Cook one side about 2 minutes until the base is set golden, then flip.
Cook the other side 2 minutes and arrange neatly on a plate.
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Korean Kkaennip Chamchi Jeon (Perilla Tuna Pancakes)
canned tuna, perilla leaves
Korean Cabbage Tuna Jeon (Crispy Shredded Cabbage Tuna Pancake)
canned tuna, onion
Korean Rolled Omelette (Layered Vegetable Egg Roll)
onion, carrot