Savory Tuna and Perilla Leaf Pancakes
Savory Tuna and Perilla Leaf Pancakes
Quick and Easy Tuna Perilla Leaf Pancakes, Just Like Donggeurangttaeng!
Introducing a simple yet impressive recipe for Tuna and Perilla Leaf Pancakes, perfect for any occasion, including holidays! The fragrant aroma of perilla leaves combined with the savory taste of tuna makes this a dish loved by all ages. It’s a fantastic side dish for meals or a great snack with drinks!
Main Ingredients- 4 Fresh Eggs
- 15 Fresh Perilla Leaves
- 1 Can (150g) Tuna, drained
- 1/2 Onion, finely minced
- Plenty of Cooking Oil for frying
Soy Dipping Sauce- 2 Tbsp Soy Sauce (for soup)
- 1 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Vinegar
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame Seeds (crushed)
- 2 Tbsp Soy Sauce (for soup)
- 1 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Vinegar
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame Seeds (crushed)
Cooking Instructions
Step 1
First, crack 4 eggs into a bowl and whisk them thoroughly. (The recipe photo started with 3 eggs, but I added one more egg because the batter seemed insufficient. Please adjust accordingly if you change the quantity!)
Step 2
Drain the oil from the canned tuna thoroughly using a sieve. Removing excess oil will ensure the pancakes are not greasy and have a clean, savory flavor.
Step 3
Add the drained tuna to the whisked eggs. Use a fork or chopsticks to break up any large chunks and mix it well until smooth. This helps the rich tuna flavor meld with the eggs.
Step 4
Peel and finely mince 1/2 onion. Adding finely chopped onion provides a pleasant texture and a touch of sweetness to the pancakes.
Step 5
Wash 15 perilla leaves under running water, pat them dry, and cut them lengthwise into bite-sized pieces (about 2-3 cm wide). Gently separate the cut leaves so they don’t stick together before mixing them into the batter. It’s important to loosen them thoroughly to ensure they mix evenly into the batter.
Step 6
Add the prepared perilla leaves to the tuna and egg mixture and stir to combine. You might wonder if you need to add extra salt. The natural saltiness of the tuna and the fragrant perilla leaves provide sufficient flavor on their own. Also, we’ll be making a separate soy dipping sauce to adjust the taste, so it’s perfectly fine without additional seasoning at this stage. It’s best to let the ingredients’ natural flavors shine.
Step 7
Heat a frying pan with a generous amount of cooking oil over medium-low heat. Spoon portions of the batter onto the hot pan, forming pancakes of about 5-7 cm in diameter. Cook until the bottom side is golden brown and the edges appear set. Then, carefully flip the pancakes. It’s crucial to cook them thoroughly so they don’t break apart and achieve a beautiful golden finish. Ensure they are well-cooked!
Step 8
Dip the deliciously cooked Tuna and Perilla Leaf Pancakes into the savory soy dipping sauce for an extra burst of flavor! For the sauce, combine 2 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp vinegar, and 1/2 Tbsp gochugaru. Crush the sesame seeds with your hands before adding them to the sauce; this significantly enhances their nutty aroma and flavor compared to adding them whole. For an extra touch, you can also add a little minced garlic or sesame oil according to your preference.
