Moist Tuna Pajeon (Korean Pancake)
Baekpa’s Special Recipe: Moist and Delicious Tuna Pajeon
Received many canned tuna gifts during the holidays? Don’t let them go to waste! Transform your tuna cans into an elegant and flavorful side dish, ‘Moist Tuna Pajeon’! This recipe is designed to be incredibly easy, even for those living alone. I’ll guide you through every step, from preparing ingredients to achieving the perfect taste.
Ingredients- 1 can (150g) Tuna
- 2 Eggs
- 2 Tbsp Pancake Mix
- 1/2 Tbsp Minced Garlic
- 1/2 Onion
- A small amount of Carrot
- Scallions
- 1 Green Chili Pepper (optional)
Cooking Instructions
Step 1
First, it’s crucial to drain the oil from the canned tuna. Gently open the lid, then use the lid itself to press down on the tuna inside. This will efficiently remove excess oil, making your tuna pajeon less greasy and more flavorful.
Step 2
In a large bowl, combine the drained tuna, 2 fresh eggs, and 2 tablespoons of pancake mix. Typically, salt is added for seasoning, but pancake mix already contains some salt, so you likely won’t need to add any extra. Enjoy the convenience of balanced flavor!
Step 3
Now, let’s prepare the vegetables that will add wonderful texture and taste to your pajeon. Finely dice the onion and carrot. If you enjoy a little heat, you can also finely chop the scallions and green chili pepper to your liking. (Tip: Adding plenty of fresh vegetables will significantly enhance the texture and overall flavor!) If you’re wondering about proportions, a 1:1 ratio of tuna to diced onion and a 2:1 ratio of tuna to diced scallions will give you a well-balanced taste.
Step 4
Add 1/2 tablespoon of minced garlic to eliminate any fishy odor from the tuna and enhance its savory notes. Mix all the ingredients thoroughly. If the batter seems too wet, you can add another tablespoon of pancake mix to adjust the consistency. Gently kneading the mixture with your hands will help all the ingredients meld together beautifully.
Step 5
Heat a generous amount of oil in a preheated pan. Using a tablespoon, scoop the batter and drop it onto the pan to form small, bite-sized pajeons. Once one side is golden brown, flip it over to cook the other side. Unlike traditional meat pajeon that might need pressing, you don’t need to press these down. Simply flipping them gently will help maintain a wonderfully soft and moist texture. They also cook much faster, making the process incredibly convenient.
