Spicy & Savory Tuna and Perilla Leaf Pancakes (Chamchi Kkaennip Jeon)
Easy Recipe for Homemade Tuna and Perilla Leaf Pancakes
Experience the fantastic harmony of aromatic perilla leaves and savory tuna! This recipe for Chamchi Kkaennip Jeon is perfect for everyone, from kids’ snacks to adult beverages. Enjoy a rich flavor with simple ingredients.
Main Ingredients- 40 perilla leaves
- 1 can (135g) tuna
- 3 Korean green chili peppers (Cheongyang peppers)
Cooking Instructions
Step 1
First, prepare the 40 perilla leaves. Wash them thoroughly under running water and drain them completely. To keep the leaves fresh, cut them lengthwise into 3-4 strips and place them in a large bowl. Avoid cutting them too finely to preserve their aroma.
Step 2
Finely chop the 3 Korean green chili peppers (Cheongyang peppers) after removing the stems. These will add a pleasant spicy kick that blends well with the perilla leaves and tuna. Adjust the amount of chili peppers to your preference, especially if serving to children.
Step 3
Drain the oil from the can of tuna (135g) thoroughly using a sieve. This step is crucial to prevent the pancakes from becoming greasy and to ensure a cleaner taste. Add the drained tuna to the bowl with the perilla leaves.
Step 4
Crack 2 fresh eggs into the bowl. Eggs act as a binder, helping to hold the ingredients together, and contribute to a softer texture in the finished pancakes.
Step 5
Add 3 cups of tempura flour (measured using a standard Korean paper cup) to the bowl. Tempura flour helps to make the pancakes extra crispy and prevents them from becoming soggy.
Step 6
Next, add 1 cup of pancake mix (measured using a standard Korean paper cup). Pancake mix aids in the cooking process, helping the pancakes to fry evenly and adding a subtle nutty flavor.
Step 7
Add 0.5 tablespoon of salt to season the batter. You can adjust the amount of salt according to your taste.
Step 8
Slowly pour in 150ml of water to achieve the right batter consistency. Aim for a consistency that is neither too thick nor too thin.
Step 9
Using a spatula or spoon, gently mix all the ingredients in the bowl until well combined. Ensure there are no lumps and the batter is smooth, with the perilla leaves and tuna evenly distributed throughout.
Step 10
Now it’s time to cook the pancakes. Heat a frying pan over medium heat and add a generous amount of cooking oil. Using too little oil can cause the pancakes to burn or stick.
Step 11
Spoon portions of the batter onto the hot pan, creating pancakes of your desired size. Making them relatively thin will result in a crispier texture. Maintain medium heat on your stovetop. Once one side is golden brown, flip the pancake and cook the other side until equally golden brown. Cooking for about 3-4 minutes on each side ensures they are cooked through. For a cleaner finish, you can place the cooked pancakes on paper towels to absorb any excess oil.
