Chamchi Jeon

Corinn Blackwell's avatar
Corinn Blackwell

Ingredients

  • 1-2
    Cheongyang or Serrano chili
    minced
  • 1
    T Soy sauce
  • 1/3
    c Korean pancake mix
  • 1-12 oz can
    Canned tuna
    drained
  • 1/2
    cup Carrot
    finely chopped
  • 1
    t Rice vinegar
  • 1/4
    t Ground black pepper
  • Perilla leaves
  • 1/4
    t Kosher salt
  • 1/2
    cup Green or yellow Bell pepper
    finely chopped
  • 3
    cloves Garlic
    minced
  • 1
    T Soju or water
  • 2
    T Jangajji or other pickle
    minced
  • 1
    T Sesame oil
  • 1/2
    t Maesil or honey
  • 3
    T Mayo
  • 1
    clove Garlic
    minced
  • 1
    t Capers
    minced
  • Lettuce
  • 5
    t Sriracha
  • 2
    t Jangajji or pickle brine
  • 1/2
    cup Enoki mushroom
    chopped
  • 1/2
    t Ground black pepper
  • 1 large
    Egg
  • 1/4
    cup Scallion
    finely diced
  • 1
    T Yellow mustard
  • 3/4
    t Worcestershire sauce
  • 1/2
    cup Onion
    finely chopped
  • 2
    T Scallions
    minced

Instructions

1
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.
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Corinn Blackwell's avatar
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.