참치전 (Chamchi Jeon)

These are otherwise known as tuna cakes. :D! I’m a big fan of recipes that call for only ingredients that I already have, because then, I don’t get tempted to go out and buy that one and only ingredient that I always seem to be missing (basil, I’m looking at you :[ ). These were very simple to make and surprisingly fast. I made a big batch of them in under half an hour, and this included the time it took for me to sit at the computer reading about viruses while meticulously ripping 2 end-pieces of bread into shreds because I’m too cheap to actually buy breadcrumbs. For the record, 2 end-pieces of bread ripped up yields wayyy over just 1/2 a cup of bread crumbs, so I stuffed the remainder of it into a mason jar (see how handy those things are!? :D!) and they’ll be part of my next project.

I obtained the recipe from here, and as a disclaimer, I am absolutely horrible with flipping things, which is why I very rarely ever make pancakes (or anything that requires flipping). It usually just falls apart and disintegrates on me. Makes me sad, but it doesn’t make this any less delicious. I ate the uglier ones, so you can only imagine how badly I destroyed those. :/ I ate these with some brown rice for dinner. :D I realize that that meal was sorely lacking in actual vegetables, but I had a ginormous salad earlier in the day, so that kindasorta made up for it. I think this recipe yielded ~8 cakes of variable sizes. It is my hope that one day, I’ll get better at making these and they’ll actually be all pretty and stuff. :D! There will probably be another attempt later where I actually make sauce for it too.

참치전 (Chamchi Jeon)

Ingredients:
-2 cans of tuna, drained + flaked
-2 eggs, beaten
-1/2 onion, finely chopped (could also be a sweet onion)
-1 tbsp flour
-1/2 cup bread crumbs
-2 tsp sesame oil
-1/4 tsp black pepper
-EVOO
-1 garlic clove, minced
-1 celery stalk, minced (didn’t happen this time around)

Instructions:
1) Mix all ingredients together with hands (except the EVOO). Form small patties with your hands.
2) Bring to medium-high heat + coat lightly with EVOO.
3) Cook tuna cakes in batches, waiting ~2 minutes before flipping to other side.
4) Patties done when they’re nicely browned + a little crisp on each side.
5) Consume!