Nutrient-Rich & Delicious Tuna and Mushroom Pancake (Beoseot Chamchi Jeon)
Easy Recipe for Making Mushroom and Tuna Pancake
Introducing a simple yet incredibly satisfying homemade dish: Mushroom and Tuna Pancake! Perfect as a side dish or a hearty snack, this recipe combines the chewy texture of king oyster mushrooms with the mild flavor of tuna. It’s a crowd-pleaser for all ages. We’ve detailed every step to ensure even beginner cooks can achieve delicious results. Guaranteed to be a hit! #EasyRecipe #BeginnerCooking #SideDish #SnackIdeas
Main Ingredients- 1 packet of King Oyster Mushrooms (trim ends and wash thoroughly)
- 2 cans of Tuna (drained of oil)
- 5-6 Eggs (room temperature)
Seasonings & Extras- Pinch of Black Pepper (adjust to taste)
- Pinch of Salt (to season)
- Pinch of Sea Salt (for deeper flavor)
- Pinch of Herb Salt (optional, for added aroma)
- Pinch of Black Pepper (adjust to taste)
- Pinch of Salt (to season)
- Pinch of Sea Salt (for deeper flavor)
- Pinch of Herb Salt (optional, for added aroma)
Cooking Instructions
Step 1
First, rinse the king oyster mushrooms clean and trim off the tough end bits. For the tuna, drain the oil thoroughly using a sieve; this will result in a cleaner taste. Crack 5-6 eggs into a bowl. (Use 6 eggs for a moister pancake, or 5 for a slightly firmer texture).
Step 2
Chop the prepared king oyster mushrooms into manageable pieces, about 1-1.5 cm in length. Cutting them into roughly four sections rather than very finely will help retain a pleasant chewiness.
Step 3
In a large bowl, whisk the eggs. Add the black pepper, salt, sea salt, and herb salt (if using). Whisk everything together gently until well combined. Ensuring all seasonings are evenly distributed is key for balanced flavor.
Step 4
Add the drained tuna and chopped mushrooms to the seasoned egg mixture. Gently fold everything together with a spatula or spoon until evenly incorporated. Be careful not to overmix, as this can break down the mushrooms too much.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Spoon portions of the batter onto the pan to form pancakes of your desired size. Aim for a moderate thickness so they cook through evenly. Cooking over medium-low heat prevents the outside from burning before the inside is cooked.
Step 6
Once golden brown and cooked on both sides, your delicious Mushroom and Tuna Pancake is ready! It’s best enjoyed hot. Serve with ketchup or a soy-based dipping sauce for extra flavor. ^^
