Step 1

First, prepare all the ingredients for the hamburg steak. One 150g can of tuna will yield enough mixture for about 2 hamburg steaks.

Step 2

Finely mince the onion, green onion, and Korean green chilies as much as possible. The finer you mince them, the better the steak will hold together and cook evenly.

Step 3

Carefully drain all the oil from the canned tuna. Gently press the tuna flesh to remove any excess moisture and set aside.

Step 4

In a large bowl, combine the drained tuna, minced onion, green onion, and green chilies. Add the 2 eggs and 2/3 Tbsp of minced garlic. Mix everything together thoroughly until well combined.

Step 5

Add the 4 Tbsp of pancake mix to the bowl. Knead the mixture with your hands until it becomes cohesive and slightly sticky. If the mixture seems too wet, you can add a little more pancake mix, but be careful not to make it too dry.

Step 6

Take an empty, cleaned tuna can. Use a spoon or your hands to firmly press the tuna mixture into the can, filling it completely. This will help you shape uniform hamburg steaks.

Step 7

Heat a wide frying pan over medium-low heat. Add a generous amount of cooking oil, about 5 Tbsp, ensuring it coats the pan evenly.

Step 8

Reduce the stove heat to the lowest setting. Carefully invert the tuna can onto the hot pan to release the mixture, forming the hamburg steak shape.

Step 9

Quickly repeat the process with the remaining mixture to form a second hamburg steak in the pan. You should now have two steaks cooking.

Step 10

While the steaks are cooking, prepare the sauce in a clean, empty tuna can. Keep the stove heat on low to prevent the steaks from burning. In the empty tuna can, combine 1 Tbsp brown sugar, 2 Tbsp ketchup, 1 Tbsp soy sauce, and 1/2 cup (approx. 100ml) water. Stir well until the sugar dissolves. If you don’t have a measuring cup, you can fill the remaining space in the tuna can with water after adding the other ingredients.

Step 11

Now, focus on cooking the steaks! Increase the heat to medium-low. Cook the first side until golden brown, then carefully flip the steaks. If the mixture is too soft and not cooked through when you flip, the shape might fall apart. Ensure the bottom is firm before flipping. If you’re unsure, keep the heat on low and cook for a longer time.

Step 12

Once both sides of the steaks are nicely browned, add 1 Tbsp of butter to the pan. As the butter melts, swirl the pan to coat the steaks evenly with the buttery aroma and flavor.

Step 13

Once the butter has melted and coated the steaks, pour the prepared sauce into one side of the pan.

Step 14

Using a spoon, ladle the sauce over the steaks repeatedly as they continue to cook, allowing the sauce to thicken and glaze the steaks.

Step 15

Don’t let the sauce reduce completely; leave some sauce in the pan. Cook until the sauce becomes slightly thick, similar to tonkatsu sauce, then turn off the heat.

Step 16

Carefully transfer the cooked hamburg steaks to a serving plate.

Step 17

Prepare a sunny-side-up fried egg. A runny yolk will complement the steak beautifully.

Step 18

Gently place the fried egg on top of the hamburg steak. Spoon any remaining sauce from the pan over the egg and steak.

Step 19

Finally, sprinkle with parsley flakes for garnish, and your delicious Baek Jong-won style Tuna Hamburg Steak is ready!

Step 20