Tuna Pancake with Sriracha Tartar Sauce - Chamchi Jeon

Savory, moist pancakes of tuna and vegetables with a creamy, spicy dipping sauce.

Tuna Pancake with Sriracha Tartar Sauce - Chamchi Jeon

Makes 16 - 17; 1-oz pancakes

Growing up we always had a lot of salmon floating around. Usually, my mom would broil a fillet from the freezer as a quick dinner for my dad. Occasionally, though, she would have a taste for salmon cakes and I loved when she did! Sticking to the traditional Southern way of making a salmon cake she would saute aromatics and toss them through either finely chopped fresh salmon or canned salmon. Add an egg, a few seasonings and some breadcrumbs then pan fry till golden. Served with lemon wedges and tartar sauce.. *chef’s kiss*

These pancakes were made with her salmon cakes in mind while sticking to what is a more Korean-style tuna pancake. Serve as a banchan in a full meal, as a light meal with a bowl of rice, or appetizers on a party board, these pancakes really hit the spot. The crisp-edged pancakes and tender moist centers are the perfect contrast. The tartar sauce adds acidity, texture and heat to the pancakes that when wrapped in a perilla leaf, creates the perfect bite.

“Recipe Tips:

1.* If you do not have Korean pancake mix, you can substitute it with 3 T all purpose flour, 1 T rice flour (not glutinous), 1 T potato starch, 0.50 t onion powder, 0.50 t garlic powder, 0.25 t kosher salt, 1/8 t MSG, 1/8 t ground white pepper.

2. The measurement for the tuna is based on the weight of the tuna can or cans before being drained.

3. Make smaller pancakes and these serve as a great appetizer. ”

Ingredients

Sriracha Tartar Sauce

60g (3 T) mayo

30g (5 t) sriracha

2 T scallions tops, minced

2 T jangajji or other pickled vegetable, minced

1 t capers, minced

1 garlic clove, minced

2 t jjangachi brine

1 t vinegar

0.50 t maesil or honey

0.50 t fish sauce

0.25 t ground black pepper

Pinch of kosher salt

Pancake

350g (12-oz can) canned tuna, drained

90g (heaped 0.50 c) carrot, finely chopped

50g (heaped 0.25 c) bell pepper, finely chopped

50g (0.50 c) enoki mushrooms, chopped

40g (1/3 c) Korean pancake mix* or all-purpose flour  

75g (0.50 c) onion, finely chopped

25g (0.25 c) scallion, finely sliced

1 - 2 cheongyang or serrano chilis, minced - optional

3 garlic cloves, minced

1 large egg

1 T soy sauce

1 T soju or water

1 T sesame oil

2 t yellow mustard

0.75 t worcestershire sauce

0.50 t black pepper

0.25 t kosher salt

Finishing

Perilla leaves

Lettuce

Recipe Know-how

1.      In a small bowl, combine tartar sauce ingredients mixing well.

• Taste for seasoning and adjust as desired.

• Refrigerate until needed.

2.      In a medium mixing bowl, combine all pancake ingredients mixing well.

3.      Heat a large saute pan over medium heat.

• Add 1 T vegetable oil.

I suggest cooking a test pancake to taste for seasoning.

The amount of salt in Korean pancake mix, the substitute pancake mix in the Recipe Tips section or using just all purpose flour will differ widely. Cooking a test pancake will give you a chance to taste the batter and adjust as desired.

• Scoop 1-oz or 2 T of batter into the pan, flatten gently to form a pancake.

• Continue scooping pancakes adding 3 – 4 more to the pan leaving about 1 inch of space between each patty.

Be sure not to overcrowd the pan.

• Cook pancakes for 3 minutes per side.

• Remove cooked pancakes to a paper towel lined plate.

• Repeat until all batter has has been used.

As necessary, add additional oil to the pan to cook the pancakes.

4.      Serve with Sriracha Tartar Sauce, jangajji and perilla leaves and lettuce to make ssam.