Description
Savory Korean tuna pancakes dance with crispy edges and umami-packed flavor, blending seafood and traditional Korean culinary artistry. Delightful for quick meals, these pancakes offer you a simple yet authentic taste of Seoul’s street food magic.
Ingredients
Scale
Protein:
- 2 cans (170 g/6 oz) tuna, drained
- 2 large eggs
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp baking powder
Vegetables and Seasonings:
- 1/2 cup green onions, chopped
- 1/4 cup carrots, finely diced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 cup water
- 2 tbsp vegetable oil (for cooking)
Instructions
- Combine flour, salt, pepper, and baking powder in a large mixing bowl, creating a uniform dry mixture.
- Drain tuna thoroughly and flake into small, even pieces using a fork.
- Finely chop green onions, mince garlic, and dice carrots into tiny, consistent cubes.
- Whisk eggs in a separate bowl, then incorporate tuna, green onions, carrots, and garlic into the egg mixture.
- Pour soy sauce, sesame oil, and water into the egg-tuna blend, stirring until ingredients are well integrated.
- Gradually fold dry ingredients into the wet mixture, mixing until a smooth, slightly thick batter forms without overmixing.
- Heat vegetable oil in a non-stick skillet over medium heat until it shimmers slightly.
- Ladle batter into the hot skillet, creating pancakes approximately 3-4 inches in diameter.
- Cook for 2-3 minutes until edges turn golden brown and bubbles form on the surface.
- Flip pancakes carefully and cook an additional 1-2 minutes until both sides are crispy and golden.
- Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil.
- Serve warm, optionally garnished with additional green onions or a complementary dipping sauce.
Notes
- Ensure tuna is completely drained to prevent soggy pancakes and maintain a crisp texture.
- Finely chop vegetables for even distribution and consistent flavor in every bite.
- Test oil temperature by dropping a small batter bit; it should sizzle immediately without burning.
- Consider gluten-free alternatives by substituting all-purpose flour with rice or chickpea flour for dietary needs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 2
- Calories: 397
- Sugar: 2 g
- Sodium: 630 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 186 mg