Hello everyone! If you’re a follower on Facebook, you may have seen that there will be some guest posts on A Nerd Cooks this week. Here’s the first one. My friend Angela (we’re both working on PhDs at JHSPH) is an amazing cook, so asking her to guest post was a no brainer. Let’s let Angela take it away!
Korean Tuna Pancakes (Chamchi-jun: chamchi=tuna & jun=savory pancakes in Korean)
Easy, delicious comfort foods are both necessary and sufficient (ha! an epidemiology joke!) in the life of this grad student. Korean tuna pancakes are one of them. My mom used to make it when I was a kid. It tastes good hot or cold (perfect leftovers!); you can enjoy them as a snack/appetizer/light meal or with a bowl of rice; you can make them any size you want! The recipe is very versatile as well. Ah, one less headache indeed!
You will need:
1 can of tuna (5 oz), strained
1/4 cup chopped onion (use more or less based on your preference)
1/2 cup frozen corn (peas or carrots or a mix of all three work too! I personally find the sweetness of corn and the crunchiness of onion work really well with tuna!)
A dash of garlic powder
Salt & pepper to taste
1. Put chopped onions and frozen corn in a bowl. Microwave for 1 minute or until the mixture is slightly softened.
2. Add tuna and eggs. Add garlic powder, salt, and pepper. Mix well.
3. Heat a non-stick pan. Add a generous amount of oil.
4. Scoop the mixture and place it on the heated pan.
5. Cook until both sides are golden brown.
6. Serve & enjoy!