Tender and Moist Tuna Pancakes with Soy Milk
Healthy and Delicious Tuna Pancakes Featuring JungssFood Soy Milk
A beloved staple on many Korean tables, tuna pancakes (chamchijeon) are now even better! This recipe uses simple ingredients along with JungssFood soy milk to create pancakes that are not only incredibly flavorful but also surprisingly healthy. Enjoy a delightful dish that boasts a tender interior and a slightly crisp exterior, perfect as a satisfying side dish.
Main Ingredients- 1 can Tuna (choose oil-based or spicy tuna to your preference)
- 1/2 head King Oyster Mushroom (or Enoki mushrooms)
- 1/2 Tomato (small size)
- 1/2 cup JungssFood Soy Milk (approx. 100ml)
- 1/2 cup Cake Flour (approx. 50g)
- 1/2 cup Korean Pancake Mix (Buchim garu) (approx. 50g)
Seasoning- 1 Tbsp Gochugaru (Korean chili flakes) (for color and flavor)
- 1 Tbsp Gochugaru (Korean chili flakes) (for color and flavor)
Cooking Instructions
Step 1
Start by preparing the tuna. If using canned tuna, drain it thoroughly in a sieve to remove excess oil. If you’re using spicy tuna, you can include its seasoning for extra flavor.
Step 2
Trim the base of the enoki mushrooms and chop them into approximately 1cm lengths. Dice the tomato into small, bite-sized pieces, similar in size to the mushrooms.
Step 3
In a large mixing bowl, combine 1/2 cup of cake flour and 1/2 cup of Korean pancake mix. The cake flour contributes to a softer texture, while the pancake mix helps achieve a crispier finish.
Step 4
The mushrooms and tomatoes are key ingredients that add wonderful flavor and texture to your tuna pancakes. They also contribute a lovely color to the dish.
Step 5
Before using, shake the JungssFood Soy Milk well to ensure the nutrients and creamy texture are evenly distributed.
Step 6
Pour 1/2 cup of the shaken soy milk into the bowl with the dry ingredients. The soy milk makes the batter moist and tender, adding a subtle richness – it’s the secret ingredient!
Step 7
You can adjust the ratio of cake flour to pancake mix according to your preference. A 50/50 blend generally provides a nice balance between softness and crispiness. For an extra crispy pancake, increase the proportion of pancake mix.
Step 8
Using a whisk or spatula, mix the ingredients thoroughly until no dry flour is visible and you have a smooth, thick batter. Be careful not to make the batter too thin (it will spread) or too thick (it will be dense).
Step 9
Gently fold in the prepared enoki mushrooms and diced tomatoes into the batter. Mix just enough to distribute them evenly without breaking them down.
Step 10
Add the drained canned tuna to the batter. Gently break up any large clumps of tuna as you mix it into the batter.
Step 11
Finally, stir in 1 tablespoon of gochugaru. This adds a hint of spice and a beautiful reddish hue, enhancing the overall appeal of the tuna pancakes.
Step 12
Your delicious tuna pancake batter, with all ingredients well combined, is now ready! You’re all set to cook up some tasty pancakes.
Step 13
Heat a frying pan over medium heat and add a generous amount of cooking oil. Using a ladle or spoon, drop portions of the batter onto the hot pan, shaping them into round, flat pancakes.
Step 14
Once the edges of the pancakes start to look golden brown and cooked, carefully flip them over using a spatula. Cook until both sides are golden brown and perfectly done.
Step 15
If you used spicy tuna, a separate dipping sauce is likely unnecessary! These pancakes are wonderfully chewy, savory, and tender – a truly delicious side dish that will be a hit with everyone. Enjoy your homemade tuna pancakes!
