Korean Kkaennip Chamchi Jeon (Perilla Tuna Pancakes)
Quick answer
- Total time
- 24 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Tuna batter, mixed with chopped onion and carrot, is spread thin on single perilla leaves, and each leaf works as a base plate that keeps the patty in one piece when it is flipped.
Ingredients
Instructions
- 1
Drain 150 g canned tuna thoroughly in a sieve so the filling does not turn oily or loose.
Finely chop 50 g onion and 40 g carrot, keeping the pieces small enough to mix evenly into the batter.
- 2
Rinse 12 perilla leaves and pat them dry on both sides.
Place each leaf with the stem side facing down, because damp leaves or the wrong side up can make the batter slide and lose its shape.
- 3
In a bowl, mix 80 g Korean pancake mix, 90 ml water, 1 egg, and 0.25 tsp salt until no dry lumps remain.
If the batter feels stiff, loosen it with 1 tbsp water at a time.
- 4
Add the drained tuna, chopped onion, and carrot to the batter, then fold with a spatula until evenly coated.
Break up large tuna clumps so the centers cook at the same pace as the vegetables.
- 5
Spoon a thin layer of the tuna batter onto each perilla leaf, leaving about 1 cm around the edge.
Keep the layer modest, because a thick mound cooks slowly inside and can tear when flipped.
- 6
Heat 2 tbsp cooking oil in a pan over medium-low heat, then place the leaves stem side down.
Fry about 2 minutes until golden, flip carefully, cook 1 minute more, then blot excess oil and serve warm.
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