Chamchijeon Recipe

Name: Chamchijeon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tsp soy sauce; 3 tsp water; 2 tsp cane vinegar; 2 tsp sugar; 1 few large pieces of onion; 2 can tuna, well drained, 5 ounce cans; 2 eggs; 2 tbsp AP flour; 3 tbsp onion, minced; 3 tbsp scallions, minced; 1 medium red chili pepper, minced; 1 tsp sea salt; 1/2 tsp ground black pepper; 2 tsp sesame oil

Servings: persons

3 tsp soy sauce
3 tsp water
2 tsp cane vinegar
2 tsp sugar
1 few large pieces of onion
2 can tuna, well drained, 5 ounce cans
2 eggs
2 tbsp AP flour
3 tbsp onion, minced
3 tbsp scallions, minced
1 medium red chili pepper, minced
1 tsp sea salt
1/2 tsp ground black pepper
2 tsp sesame oil

1
Add all of the dipping sauce ingredient to a small mixing bowl.
2
Whisk until the sugar dissolves.
3
Set aside.
4
In a large bowl, add the rest of the ingredients except the oil.
5
Mix well, breaking up the tuna.
6
The mixture should resemble a loose paste.
7
Heat the cooking oil in a large skillet over medium-high heat.
8
Put Chamchijeon batter into the skillet, 2 spoonfuls per pancake.
9
Flatten with a spatula.
10
There should be around 12 little pancakes in all.
11
Fry until golden brown on each side
12
Serve hot with dipping sauce.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tsp soy sauce, 3 tsp water, 2 tsp cane vinegar, 2 tsp sugar, and more.

Yes, Chamchijeon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chamchijeon

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