Ingredients with Measurements:
- 1 can of tuna (5 oz)
- 1 cup of mung bean sprouts
- 1/2 cup of chopped scallions
- 1/2 cup of chopped onion
- 1/2 cup of chopped carrot
- 1/2 cup of all-purpose flour
- 1/2 cup of rice flour
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1/4 tsp of cayenne pepper
- 1/4 cup of vegetable oil
Special equipment needed:
- Large mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. Drain the tuna and place it in a large mixing bowl.
2. Add the mung bean sprouts, scallions, onion, and carrot to the bowl.
3. In a separate bowl, mix together the all-purpose flour, rice flour, salt, black pepper, and cayenne pepper.
4. Add the dry ingredients to the tuna mixture and mix well.
5. Heat the vegetable oil in a non-stick skillet over medium-high heat.
6. Using a 1/4 cup measuring cup, scoop the tuna mixture and place it in the skillet.
7. Flatten the mixture with a spatula to form a pancake shape.
8. Cook for 3-4 minutes on each side until golden brown.
9. Repeat with the remaining mixture.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 23g
Protein: 14g
Substitutions for ingredients:
- Canned salmon or chicken can be used instead of tuna.
- Bean sprouts can be substituted with shredded zucchini or cabbage.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add chopped garlic or ginger to the mixture for extra flavor.
- Serve with a dipping sauce made of soy sauce, rice vinegar, and sesame oil.
- Top with sliced avocado or cucumber for a fresh twist.
Tips and tricks:
- Make sure to drain the tuna well to prevent the mixture from being too wet.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Flatten the mixture well to ensure even cooking.
Storage instructions:
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a non-stick skillet over medium heat for 2-3 minutes on each side until heated through.
Presentation ideas:
Serve the pancakes on a platter with a side of dipping sauce and garnish with chopped scallions.
Garnishes:
Chopped scallions or cilantro
Pairings:
Serve with a side of steamed rice or a mixed green salad.
Suggested side dishes:
Steamed rice, mixed green salad, or roasted vegetables.
Troubleshooting advice:
If the pancakes are too wet, add more flour to the mixture. If they are too dry, add a little water.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent any foodborne illnesses.
Food history:
Bindaetteok is a popular Korean street food made of mung bean sprouts and other vegetables. Tuna Bindaetteok is a modern twist on the traditional recipe.
Flavor profiles:
Savory, slightly spicy, and fresh.
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Korean