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Categories:
soy sauce water cane vinegar sugar onion tuna eggs flour onion scallions red chili pepper salt ground black pepper sesame oil
Viewed: 26 - Published at: 8 years agoIngredients
- 3 tsp soy sauce
- 3 tsp water
- 2 tsp cane vinegar
- 2 tsp sugar
- 1 few large pieces of onion
- 2 can tuna, well drained, 5 ounce cans
- 2 eggs
- 2 tbsp AP flour
- 3 tbsp onion, minced
- 3 tbsp scallions, minced
- 1 medium red chili pepper, minced
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 2 tsp sesame oil
Method
- Add all of the dipping sauce ingredient to a small mixing bowl.
- Whisk until the sugar dissolves.
- Set aside.
- In a large bowl, add the rest of the ingredients except the oil.
- Mix well, breaking up the tuna.
- The mixture should resemble a loose paste.
- Heat the cooking oil in a large skillet over medium-high heat.
- Put Chamchijeon batter into the skillet, 2 spoonfuls per pancake.
- Flatten with a spatula.
- There should be around 12 little pancakes in all.
- Fry until golden brown on each side
- Serve hot with dipping sauce.
