Spicy & Savory Gochujang Tuna & Cabbage Jeon (Jangtteok)
A Unique Delicacy: Cabbage Tuna Jangtteok Made with Leftover Cabbage and Canned Tuna!
Do you have a lot of thinly sliced cabbage from your mandoline slicer that you don’t know what to do with? When you’re tired of eating it raw in salads every meal, try making a special ‘Jangtteok’ by adding canned vegetable tuna and gochujang! This isn’t your average pancake; it’s a delicious twist with a chewy texture and a savory-sweet, spicy flavor that will whet your appetite. It’s also a great way to use up canned tuna from gift sets and create a delightful meal from leftover vegetables. Simple yet incredibly flavorful, try making it today!
Jangtteok Batter Ingredients- 1 cup water
- 1.5 Tbsp gochujang (Korean chili paste)
- 1 cup pancake mix (buchim garu)
- 1 can (150g) canned tuna with vegetables (drained)
- 3 handfuls shredded cabbage (approx. 150g)
Cooking Instructions
Step 1
In a large bowl, pour 1 cup of water and dissolve 1.5 tablespoons of gochujang until smooth. Stirring with the back of a spoon will help break up any lumps more effectively.
Step 2
Add 1 cup of pancake mix to the gochujang water. Whisk gently with a whisk or spoon until there are no lumps and the batter is smooth. The batter might seem a little thin, which is fine. If it’s too thick, you can add a little more water.
Step 3
Drain the oil completely from one 150g can of canned tuna with vegetables. This ensures the jangtteok has a clean flavor without any oily taste. Add the drained tuna to the batter and gently mix it in.
Step 4
Prepare about 3 handfuls (approx. 150g) of cabbage that has been thinly shredded with a mandoline slicer. Slicing it thinly will result in a tender texture that blends well when cooked. Add the prepared cabbage to the batter and gently mix to combine all ingredients evenly, creating the jangtteok batter.
Step 5
Heat a pan over medium heat with a generous amount of cooking oil. Ladle about one scoop of the prepared batter onto the hot pan and spread it thinly into a round shape. Cook until golden brown and slightly crispy on both sides. Flip when the edges start to crisp up. Once both sides are evenly cooked and have a beautiful golden-brown color, your jangtteok is ready to serve.
