Savory Tuna and Perilla Leaf Pancakes
A Flavorful Holiday Delicacy: How to Make Tuna Perilla Leaf Pancakes
Hello, dear neighbors! (*˙˘˙)♡ As the festive season approaches, I’ve been cooking up some delicious traditional dishes. I absolutely adore perilla leaf pancakes, but I often find the filling preparation a bit cumbersome, requiring various ingredients like beef or pork. So, this time, I decided to simplify things by using canned tuna instead of meat to make ‘Tuna Perilla Leaf Pancakes.’ They turned out incredibly easy to make and just as delicious as the meat-filled version! I’m excited to share this recipe with you.
Ingredients- 170g canned tuna, drained
- 20 perilla leaves
- 1/2 green onion
- 1/2 onion
- 1 Korean green chili pepper (optional, for heat)
- 3 eggs
- Pancake mix (for coating)
- Vegetable oil (for frying)
Cooking Instructions
Step 1
First, drain the canned tuna thoroughly. Press out as much oil as possible. Excess oil can lead to an unpleasant fishy taste in the pancakes, so ensure it’s well-drained.
Step 2
Cut the green onion in half crosswise, then mince it finely. Finely minced green onion will make the filling smoother and more flavorful.
Step 3
Finely mince the onion, similar to the green onion. Adding minced onion will enhance the sweetness and texture, making the pancakes even more delicious.
Step 4
Remove the stem from the Korean green chili pepper, cut it in half, and mince it finely. If you prefer a spicier pancake, you can leave the seeds in.
Step 5
In a medium-sized bowl, combine the drained tuna, minced green onion, minced onion, and minced green chili pepper. Crack in 1 egg and mix everything thoroughly with a spoon or spatula until well combined. This creates the delicious filling for your Tuna Perilla Leaf Pancakes.
Step 6
Take a large, clean plastic bag or zip-top bag and add a generous amount of pancake mix. Add the washed and dried perilla leaves. Seal the bag and shake it well to ensure the pancake mix evenly coats each leaf. This coating helps the filling adhere better and prevents the leaves from tearing during cooking.
Step 7
Remove the coated perilla leaves from the bag and gently shake off any excess flour. Place them neatly on a plate or cutting board.
Step 8
Place a portion of the prepared tuna filling onto one perilla leaf. Fold another perilla leaf over the filling to create a half-moon shape. Be careful not to overfill, as the filling might spill out during cooking.
Step 9
In a separate bowl, crack in the remaining 2 eggs and whisk them thoroughly with a fork or whisk to create an egg wash. Ensure the egg wash is not too thin.
Step 10
Dip each folded perilla leaf pancake into the egg wash, ensuring both sides are evenly coated. This coating will contribute to a crispy texture and delicious flavor.
Step 11
Heat a generous amount of vegetable oil in a frying pan over medium heat. Once the pan is hot, carefully place the egg-washed perilla leaf pancakes onto it. Avoid overheating the pan, as this can burn the outside before the inside is cooked through.
Step 12
Once one side is golden brown and cooked, carefully flip the pancakes using a spatula and cook the other side until golden brown. Continue flipping and cooking until the pancakes are fully cooked through. Your delicious Tuna Perilla Leaf Pancakes are ready to be enjoyed warm!
