Directions
- 1Dice up some green onions.
- 2Dice up a jalapeno.
- 3Toss the diced green onions and jalapeno into a bowl with some fresh kimchi.
- 4Add gochugaru, salt, flour, and water to the bowl.
- 5Drain canned tuna and add it to the bowl.
- 6Mix well until you have a batter-like consistency.
- 7Add the batter into a pan coated with spray oil.
- 8Cook it until it starts to slide on the pan and turns golden brown with a crisp.
- 9Top it off with green onions.
Ingredients
- 4 cups kimchi
- 1.5 cups flour
- 1.5 cups water
- 1 jalapeno
- Pinch salt
- 1 cup green onion
- 9 oz light canned tuna in water
- 1 tbsp Gochugaru (Korean chili powder)
Equipment
knifecutting boardbowlpanladlechopsticks
Tips
- The key to bringing out the flavor all depends on having fresh kimchi. You do not want a bitter kimchi Jeon. Trust me.
- I like to eat this recipe on its own and save any leftover batter for later to make again for the rest of the week.
Related recipes
Odeng Guk / Umook Tang
Korean · Soup
Budae Jjigae
Korean · Soup
mandoo-guk (korean dumpling soup)
Korean · Soup
Pumpkin Soup (Danhobak Soup)
Korean · Soup
Sujebi
Korean · Soup
고명 큐브 (Garnish Cubes)
Korean · Soup
Cabbage Wraps with Tuna Ssamjang
Korean · Soup15m
Korean Sweet & Spicy Chicken Thighs (Yangnyeom)
Korean · Soup
Rice Cooker Bibimbap
Korean · Soup45m
Korean Beef Bowls with Chili Crisp Fried Egg
Korean · Soup30m
Frozen Instant Hot Pot Meal Prep Kit
Korean · Soup20m
Spicy Kimchi Tofu Rice Paper Rolls
Korean · Soup