Chamchi Jeon

1-12 oz can Canned tuna (drained) 1/2 cup Carrot (finely chopped) 1/2 cup Green or yellow Bell pepper (finely chopped) 1/2 cup Enoki mushroom (chopped) 1/2 cup Onion (finely chopped) 1/4 cup Scallion (finely diced) 1-2 Cheongyang or Serrano chili (minced) 3 cloves Garlic (minced) 1 large Egg 1 T Soy sauce 1 T Soju or water 1 T Sesame oil 1 T Yellow mustard 3/4 t Worcestershire sauce 1/2 t Ground black pepper 1/4 t Kosher salt 1/3 c Korean pancake mix Perilla leaves Lettuce Sriracha Tartar Sauce 3 T Mayo 5 t Sriracha 2 T Scallions (minced) 2 T Jangajji or other pickle (minced) 1 t Capers (minced) 1 clove Garlic (minced) 2 t Jangajji or pickle brine 1 t Rice vinegar 1/2 t Maesil or honey 1/4 t Ground black pepper 1. Combine the vegetables with the seasonings and egg mixing well. 2. Add the tuna and pancake mix stirring until well mixed. 3. Fry 1-oz or 2 T portions of the batter in oil on medium heat for 3 minutes per side. 4. Stir together the tartar sauce ingredients and let sit 5 minutes before serving. 5. Serve with tartar sauce, perilla leaves and lettuce to make ssam.