Description
A savory snack with a golden, crunchy crust and a soft inside, featuring tuna, kimchi, and green onions.
Ingredients
Scale
- 1 can of tuna, drained
- 1 cup all-purpose flour
- 1 cup water
- 1 egg
- 2 green onions, chopped
- 1/2 cup kimchi, chopped
- Salt and pepper to taste
- Oil for frying
Instructions
- Drain the tuna and break it up with a fork. Chop the green onions and kimchi into small pieces. Crack the egg into a bowl and heat a nonstick skillet over medium heat.
- In a bowl, whisk the flour, water, and egg until smooth to make a batter. Add tuna, green onions, kimchi, salt, and pepper. Stir gently until evenly coated.
- Pour enough oil into the hot pan to coat the bottom. Lower heat to medium. Pour a ladleful of batter into the pan and cook until the underside is golden brown, about 3–4 minutes. Flip carefully and cook the other side until golden and crisp, about 2–3 minutes more.
- Transfer pancakes to a paper-lined plate to drain excess oil. Serve hot with a soy-vinegar dipping sauce.
Notes
For extra crispness, add 1–2 tablespoons of cornstarch to the flour. Use cold water for a lighter batter.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 20g
- Cholesterol: 60mg