Paprika jeon, paprika tuna rice jeon (try remaining cold rice)
Using the remaining paprika and tuna cans at home, I made paprika tuna rice pancakes that are good for a hearty meal. You can use the leftover cold rice. Dipping it in ketchup reminds me of tuna meatballs that I ate when I was young. I think the kids will eat well too.^^
2 serving
Within 30 minutes
딸기망고chsiiii
Ingredients
  • canned tuna
    150g
  • instant rice
    1/2bowl
  • onion
    1/4ea
  • Eggs
    2ea
  • Salt
    3little
  • pepper
    1ea
  • Paprika
    1ea
  • ground pepper
    little
  • potato starch
    1TS
Cooking Steps
STEP 1/10
Preparation of materials
STEP 2/10
* trimming paprika
: Hold the top and push it in to separate the top
STEP 3/10
: Cut off the top
STEP 4/10
: Cut out the white wick and border with a knife
: Cut off the bottom, too
: Cut the top and bottom into small pieces
Tip. I won't throw it away. I'll use it all going to use it. When you cut the top, you can cut the bottom as well.
: Chop the onion into small pieces
: Prepare it by removing the tuna oil
STEP 5/10
: Mix all the ingredients in a bowl
STEP 6/10
When I cut it with a paprika ring, it comes out four at a time. You can cut it about 0.3 to 0.5cm thick.
STEP 7/10
: Place paprika on a lightly greased pan
STEP 8/10
: Add ingredients without gaps
STEP 9/10
: Grill it so that it doesn't look like the back or front
Tip. You can just eat the ingredients inside, so just cook the eggs. It's better not to make it yellowish, but not to make it.
STEP 10/10
If you put it in with ketchup, paprika tuna rice pancake is complete!!
1. The ingredients inside are also eaten raw, so you just need to cook the eggs. When cooked for a long time, water comes out of paprika and becomes mushy and separates it from the filling.
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