Chamchijeon

• 3 tsp soy sauce
• 3 tsp water
• 2 tsp cane vinegar
• 2 tsp sugar
• 1 few large pieces of onion
• 2 can tuna, well drained, 5 ounce cans
• 2 eggs
• 2 tbsp AP flour
• 3 tbsp onion, minced
• 3 tbsp scallions, minced
• 1 medium red chili pepper, minced
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 2 tsp sesame oil

1. Add all of the dipping sauce ingredient to a small mixing bowl.
2. Whisk until the sugar dissolves.
3. Set aside.
4. In a large bowl, add the rest of the ingredients except the oil.
5. Mix well, breaking up the tuna.
6. The mixture should resemble a loose paste.
7. Heat the cooking oil in a large skillet over medium-high heat.
8. Put Chamchijeon batter into the skillet, 2 spoonfuls per pancake.
9. Flatten with a spatula.
10. There should be around 12 little pancakes in all.
11. Fry until golden brown on each side
12. Serve hot with dipping sauce.

soy sauce, water, cane vinegar, sugar, onion, tuna, eggs, flour, onion, scallions, red chili pepper, salt, ground black pepper, sesame oil

Taken from cookpad.com/us/recipes/368161-chamchijeon-%EC%B0%B8%EC%B9%98%EC%A0%84 (may not work)