Crispy on the outside and tender inside, these savory tuna vegetable pancakes mix canned tuna, colorful vegetables, and buchimgaru for a quick and satisfying side dish. Lightly seasoned and pan-fried to perfection, they’re a flavorful, protein-packed option ideal for banchan, lunchboxes, or snacking anytime.

Try this recipe from W Table.

Ingredients:

  • 2 cans tuna (160g)
  • 2 eggs
  • ½ onion (80g)
  • ⅕ carrot (60g)
  • ⅕ zucchini (60g)
  • 3 shiitake mushrooms
  • 3 Cheongyang chili peppers
  • ½ stalk white part of green onion
  • 1 tablespoon sesame seeds
  • 4 tablespoons pancake mix (buchimgaru)

Seasoning ingredients:

  • ½ teaspoon salt
  • A pinch of ground pepper

(Serves 3 - makes 12 pieces)

Instructions:

Finely chop the onion, carrot, zucchini, Cheongyang chili peppers, green onion, and shiitake mushrooms.

In a bowl, mix the chopped vegetables, tuna, and the oil from one tuna can. Season with salt and pepper. (Tip: Since the pancake mix and tuna are already seasoned, use only a small amount of salt.)

Add the eggs and mix, then add the pancake mix and stir until well combined.

Heat a pan with cooking oil on medium-high (level 5) for 2 minutes.

Scoop out 1 tablespoon of the batter at a time and place it in the pan. Cook on medium (level 4) for 2 minutes, then flip in the order they were added to the pan.

After flipping, cook the pancakes on medium-high (level 5) for another 2 minutes. Repeat with the remaining batter, cooking each side for 2 minutes.

Serve the finished tuna vegetable pancakes on a plate and enjoy!

[Source: W table]


koreadherald@heradcorp.com