We Be Chamchi-jammin’

Ok, so listen to this song, and then Cower in the face of my ultimate feast!!!!

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Okay, so a mini-feast…but I did make these Korean tuna pancakes (“Chamchijeon”) and supplement them with 6 banchan (5 homemade) and rice…so feast-ish, right? The original recipe is over at Peaches and Donuts.

The Chamchijeon were really good and my roommate and I had a very satisfying dinner out of them.  They were a bit on the salty side (which was tempered by the lettuce and rice) but I left the extra salt out of my recipe.

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Oh, so definitely eat these with some rice and wrapped in lettuce (lettuce is optional) but the rice really made these into a meal.  If you’re not a big fan of fish, then you might want to stay away – the “natural” fishiness of the canned tuna is a major flavor in the chamchijeon.

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(everything that went into the chamchijeon).

The chamchijeon come together really quickly, you basically just mix everything together and fry up some fishcakes.  The banchan took a little more time, but mostly because I had to plan to let things pickle for an appropriate amount of time.  Banchan are Korean sidedishes (you often get them at Korean bbq restaurants) and I got my banchan ideas mostly from Maangchi.  I ended up serving:

  • quick kimchi
  • japchae
  • mung bean sprouts side dish
  • spinach side dish
  • seaweed salad (I bought this one)
  • quick-pickled carrots and watermelon radishes

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(seaweed salad, japchae, quick kimchi)

They all turned out pretty good (the carrots/radishes were insanely salty…they’re still sitting in my fridge guilting me about ruining them with salt) and I would recommend just googling different recipes and figuring out what’s easiest for you to make.

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(mung bean sprouts, radish/carrot pickles, spinach)

With extra points for being part of a satisfying meal:

4 out of 5 stackies: imageimageimageimage

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