Korean Cabbage Tuna Jeon (Crispy Shredded Cabbage Tuna Pancake)

Finely shred 200 g cabbage and 40 g onion, then chop 20 g green onion.

If any cabbage ribs are thick, slice or press them thinner so the pieces cook evenly in the pancake.

Put 100 g canned tuna in a sieve and drain it very well.

Press lightly with a spoon, because excess oil makes the batter loose and prevents the pancake from holding together cleanly.

In a bowl, whisk 2 eggs with 60 g pancake mix and 0.25 teaspoon salt first.

Mix only until the dry lumps become small, since overmixing makes the cooked jeon heavier.

Add the cabbage, onion, green onion, and drained tuna, then fold from the bottom of the bowl.

Stop when the vegetables are lightly coated, not buried in batter, for a crisper texture.

Heat a pan over medium heat and add 1.5 tablespoons cooking oil.

Spoon in small portions of batter, spread each one thinly, and cook for about 3 minutes until the edges look set and lightly browned.

When the edges turn crisp, flip each pancake with a wide spatula and cook about 2 minutes more.

Remove them while the center is still moist and both sides are golden, so they do not dry out.