Tuna and Potato Pancakes (Gamjajeon) – Kid-Friendly Delight
Make Delicious Tuna Potato Pancakes with a Flavorful Dipping Sauce
Introducing a delightful Tuna Potato Pancake recipe that’s perfect for both kids and adults! The soft texture of potatoes combined with savory tuna creates a universally loved dish. We’ll also share a recipe for a perfectly balanced sweet and tangy dipping sauce.
Pancake Ingredients
- 1 can tuna, drained
- 2 medium potatoes
- 1 large egg
- 2 tablespoons all-purpose flour
- 1/2 small onion
- Pinch of salt
- Pinch of black pepper
- 2 tablespoons cooking oil
Dipping Sauce Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon water
- 1/2 red chili, finely chopped
- 1 tablespoon chopped green onion
- Pinch of red pepper flakes
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon water
- 1/2 red chili, finely chopped
- 1 tablespoon chopped green onion
- Pinch of red pepper flakes
Cooking Instructions
Step 1
First, peel the potatoes thoroughly. Then, grate them using the coarse side of a grater. The grated potatoes will have a lot of moisture; gently squeeze out excess water using a cheesecloth or fine-mesh sieve. This step helps make the pancakes crispier.
Step 2
It’s crucial to drain the oil completely from the canned tuna. Place the tuna in a sieve and press gently to remove as much oil as possible. This ensures the potato pancakes are not greasy and have a cleaner, more savory flavor.
Step 3
In a bowl, combine the grated potatoes, thinly sliced onion, drained tuna, 1 egg, 2 tablespoons of flour, a pinch of salt, and a pinch of pepper. Mix everything well until it forms a cohesive batter. Adjust the consistency with a little more flour if it seems too wet.
Step 4
Heat a frying pan over medium heat and add about 2 tablespoons of cooking oil. Ladle portions of the potato batter onto the hot pan, using the back of a spoon to spread them into even, round shapes. Cook until golden brown and crisp on both sides. The key is to achieve a crispy exterior with a tender, moist interior.
Step 5
While the potato pancakes are cooking, let’s prepare the dipping sauce. In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of vinegar, and 1 tablespoon of water. Add the finely chopped red chili, minced green onion, and a pinch of red pepper flakes for a bit of heat and extra flavor. Stir well until combined, and your delicious dipping sauce is ready!
