Tuna Kimchi Jeon
```Crispy Korean-style pancakes made with canned tuna, kimchi, and rice paper, served with a savory soy-sesame dipping sauce. The double-layer rice paper method creates an extra crunchy, golden exterior.
Ingredients
Filling
- 1 can (5 oz) chunk light tuna, drained
- Kimchi, chopped
- Green onions, thinly sliced
- Jalapeno, thinly sliced
- Cornstarch
- Sesame oil
- Salt, to taste
- Gochugaru (Korean red pepper flakes)
- Rice papers (4 sheets per jeon, 2 per side)
- Cooking spray oil
Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 2 tsp minced garlic
Instructions
- Drain your canned tuna.
- Thinly slice your jalapeno and green onions.
- In a bowl, combine chopped kimchi, thinly sliced green onions, thinly sliced jalapeno, drained tuna, cornstarch, sesame oil, salt, and gochugaru. Mix well to make your filling.
- Quickly wet your rice papers and shake off any excess water.
- Heat a pan over medium-low heat and coat with cooking spray. Place 2 pieces of wet rice paper down on top of each other.
- Quickly place half of your filling on top of the rice papers and spread it evenly in a circle, leaving a 1/2-inch space around the edges.
- Once the rice paper becomes crispy enough and golden brown to slide on its own in the pan, place 2 more wet rice papers stacked on top of the filling and flip the whole jeon to cook that side. Press the 1/2-inch space around the edges so it encloses the filling.
- Once both sides are crispy and golden brown, remove from the pan.
- In a small bowl, mix together soy sauce, rice vinegar, sesame oil, and minced garlic to make the dipping sauce. Cut the kimchi jeon into small pieces and serve with the dipping sauce.
Nutrition
Nutrition values not specified.