Tuna Pancakes (Chamchijeon)

Makes: 2 servings

Ingredients:

• 2 eggs
• 250g tuna
• 3 stalks of small spring onions
• 1/4 an onion
• 1 red chili
• 1 green chili
• 2 tsp all purpose white flour
• 2 sprinkles of salt
  

Preparation:

1. Wash all the vegetables.
2. Cut the onion, spring onion, and each chili into fine pieces.
3. Break the eggs into a bowl and beat.
4. Pour all the vegetables and tuna into the bowl.
5. Add the flour and the salt into the bowl.
6. Mix them well.

Directions:

1. Pre heat the frying pan.
2. Pour some oil.
3. Scoop the tuna and vegetable mix out with a spoon, and put it onto the pan (each spoonful makes one pan cake).
4. Turn it over when the bottom cooks.
5. Serve them on a plate.

I made about 12 pancakes with the ingredients. Anyhow, after presenting the pancakes on the dish, I thought it would be nice to have dipping sauce with this. I made some dipping sauce (same recipe as last time, when I made dipping sauce for squid pancakes). With the sauce, it was truly excellent.However you need to expect to smell like an onion.
Dipping Sauce Ingredients:

• 2 tsp Sugar
• 3 tsp Soy Sauce
• 3 tsp Water
• 3 tsp Vinegar
• Some Onion Pieces