Chewy and Savory Japchae Tuna Pancakes
Making Delicious Japchae Tuna Pancakes
Introducing ‘Japchae Tuna Pancakes’, a unique and delicious dish you can easily make with simple ingredients from your fridge. The wonderful combination of chewy glass noodles and savory tuna is simply exquisite! These pancakes are perfect as a side dish for rice, a hearty snack with drinks, a dish for guests, or even for your child’s lunchbox. Enjoy this special pancake with its rich texture and savory flavor that the whole family will love. Make it now!
Main Ingredients- 1 can (200g) Tuna
- 100g soaked glass noodles
- 5 fresh eggs
- 2 Tbsp finely chopped carrot
- 2 Tbsp finely chopped onion
- 4 Tbsp chopped green onion
- 1 Korean green chili pepper (seeds removed and minced)
- 1 red chili pepper (seeds removed and minced)
- A pinch of salt
- Generous amount of cooking oil
Seasoning & Others- 1/2 tsp fine salt
- Pinch of pepper
- 1/2 tsp fine salt
- Pinch of pepper
Cooking Instructions
Step 1
First, prepare the vegetables. Wash and finely chop the carrot and onion. Finely mince the Korean green chili pepper for a touch of heat and the red chili pepper for color after removing their seeds.
Step 2
Now, let’s cook the glass noodles. Fill a pot with plenty of water and bring it to a boil. Add a little salt to the boiling water to season the noodles as they cook. Once boiling, add the soaked glass noodles and cook for about 2-3 minutes until tender. Immediately rinse the cooked noodles under cold water to maintain their chewy texture, then drain them thoroughly in a sieve. Ensuring the noodles are well-drained is key to preventing a soggy pancake.
Step 3
Drain the oil from the tuna can as thoroughly as possible. This helps achieve a cleaner, savory flavor. Chop the green onions finely.
Step 4
It’s time to bring all the ingredients together to make the batter. In a large bowl, combine the drained tuna, chopped carrot, onion, green onion, minced chili peppers, and pepper. Add the fine salt for seasoning, and crack in the 5 eggs to bind everything together.
Step 5
Chop the well-drained glass noodles into bite-sized pieces (about 1-2 cm) and add them to the bowl. Mix everything thoroughly with your hands or a spatula until a cohesive batter forms. If the batter seems too stiff, feel free to add another egg.
Step 6
Heat a generous amount of cooking oil in a non-stick pan over medium-low heat. Spoon about a tablespoon of the batter per pancake onto the hot pan, shaping them into small, flat circles. Cook for about 2-3 minutes per side, or until golden brown and crisp. Be mindful of the heat to prevent burning.
Step 7
Once the first side is beautifully golden, carefully flip the pancakes and cook the other side until equally golden and slightly crispy. Ensure they are cooked through by allowing sufficient cooking time.
Step 8
Arrange the perfectly cooked Japchae Tuna Pancakes on a serving plate. They are best enjoyed warm. These are fantastic as a snack for kids or a delicious accompaniment to a cold beer!
