Jung Ho-gyun's Tuna Egg Bapjeon
A donggeurangttaeng-style bapjeon made by mixing canned tuna, instant rice, egg yolks, and Korean pancake mix, then pan-frying until crispy with a fragrant butter aroma.
Ingredients needed 2 servings
Recipe
Cooking tips
- If the tuna is left in chunks, the jeon may break apart while cooking, so mash it well and mix thoroughly with the rice until sticky.
- Using only egg yolks instead of whole eggs gives the jeon a more appetizing yellow color and a richer flavor.
- When cooled, dipping in ketchup creates a harmony between the savory tuna and the acidity of the ketchup.
Recommended for
- Those who want to quickly make a side dish using canned tuna and instant rice at home.
- Those looking for a savory bapjeon that suits the tastes of children or people cooking for themselves.
- Those seeking a lunchbox side dish or a simple one-dish meal.
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