Ingredients with Measurements:
- 1 can of tuna, drained
- 1/2 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/2 cup of water
- 1 egg
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 2 green onions, thinly sliced
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Skillet or frying pan
- Tongs
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, cayenne pepper, garlic powder, and onion powder.
2. In a separate bowl, whisk together the water, egg, gochujang, soy sauce, rice vinegar, honey, and sesame oil.
3. Add the wet ingredients to the dry ingredients and stir until well combined.
4. Add the drained tuna and sliced green onions to the batter and mix until evenly coated.
5. Heat vegetable oil in a skillet or frying pan over medium-high heat.
6. Using tongs, carefully drop spoonfuls of the tuna mixture into the hot oil and fry until golden brown, about 2-3 minutes per side.
7. Remove the tuna mineojeon from the oil and place on paper towels to drain excess oil.
8. Serve hot with a side of soy sauce or gochujang for dipping.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes 4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 30g
Protein: 14g
Substitutions for ingredients:
- Canned salmon can be used instead of tuna
- Gluten-free flour can be used instead of all-purpose flour
- Agave nectar can be used instead of honey
Variations:
- Add diced vegetables such as bell peppers or carrots to the batter for added texture and flavor
- Use shrimp or crab meat instead of tuna
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy exterior
- Use a slotted spoon or spider to remove the tuna mineojeon from the oil to avoid splatters
- Serve with a side of pickled vegetables for added flavor and crunch
Storage instructions:
Store any leftover tuna mineojeon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the tuna mineojeon on a platter with sliced green onions and a side of dipping sauce.
Garnishes:
Garnish with sesame seeds and additional sliced green onions.
Pairings:
Serve with a side of steamed rice and a simple salad.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed vegetables
Troubleshooting advice:
- If the batter is too thick, add more water until desired consistency is reached
- If the tuna mineojeon is not crispy enough, increase the heat of the oil or fry for a longer period of time
Food safety advice:
- Make sure the tuna is fully drained before adding to the batter to avoid excess moisture
- Use caution when frying to avoid burns or fires
Food history:
Mineojeon is a traditional Korean pancake made with seafood and vegetables. It is typically served as a snack or appetizer.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve hot as an appetizer or snack.
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Region: Korean