This tuna pancake is a type of lunch box side dish in Korea. I think that some foods match better with others for taste, texture, or nutritional value. Canned tuna is a great match with sesame leaves (perilla) in that point. So, the tuna, sesame leaves, and mayonnaise (or ketchup) are sometimes used together in some Korean dishes. Simply mix the tuna with some other vegetables and fry, and then dip in ketchup or mayonnaise for a great taste. 😀
Yield: 2 Servings
Short Korean Lesson: *^^*
Short Korean Lesson
- KkaenNip (깻잎) = Perilla (Sesame Leaves)
- ChamChi (참치) = Tuna
- ½ Cup Canned Tuna
- 6 Sesame Leaves (Perilla) or about ¼ Cup
- 2 Eggs
- ½ Cup Onion
- ½ Tbsp Hot Pepper (Optional)
- 3 Pinches Salt
- Some Mayonnaise, Ketchup, or Mustard for Dipping
Prepare ½ cup of tuna from the can. Break it with a fork to make fine pieces.
Finely chop 6 sesame leaves (¼ cup), ½ cup of an onion, and ½ Tbsp of hot pepper.
Combine the tuna, chopped vegetables, 2 eggs, and 3 pinches of salt.
Mix them all together.
In a generously oiled and heated pan, place a spoonful of the mixture and make a round shape.
Fry them until both sides of the pancakes become golden brown on medium-high.
Depending on your tastes, dip the pancake in mayonnaise, ketchup, mustard, or a combination of each. Enjoy! 😀