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What are Korean Tuna Pancakes?
Korean Tuna Pancakes (aka Chamchijeon μ°ΈμΉμ ) are savory pancakes made of tuna, red chili pepper or red bell pepper, egg, sesame oil, sesame seeds, flour, garlic, and green onions and pan fried in oil.
They are very similar to pan fried salmon cakes; however the tuna version is more popular in Korean homes. I love this recipe as it's made with simple ingredients from your pantry in 15 minutes you can have a satisfying meal.
These are also healthy and low in calories per patty and they are so delicious and filling! A great way to add some seafood to your diet.
These tuna patties are a fantastic banchan too! I love serving mine with a bowl of rice and other Korean dishes, like kimchi. You can also sandwich the fish patties between bread or serve them over salad.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Neutral oil: avocado oil, vegetable oil, canola oil, grapeseed oil, sunflower oil or peanut oil. Avoid using olive oil, coconut oil or sesame oil as they're overpowering.
Tuna Pancake Filling
- Can of Tuna: I recommend using canned tuna in oil for a more luscious taste but canned tuna in water is fine too. Or substitute with salmon.
- Chilis or Bell Peppers: For a spicy kick, opt for red or green chili peppers. For a non-spicy version, use red or green bell peppers.
- Green onions: or sub with white onions
- Egg
- All-purpose flour: this binds the pancake batter together making it easier to stay intact when rolling them into balls or frying them
- Garlic clove
- Toasted sesame seeds: if you're allergic please omit
- Toasted sesame oil: a key ingredient so avoid skipping unless you're allergic.
- Salt
- Black pepper
Optional
- Lemon juice or Japanese mayo: to serve with pancakes
Expert Tips
- I recommend using canned tuna in oil for a extra delicious tuna pancake!
- Finely chop the onions and peppers into small pieces so they don't fall out of the pancake.
- Mix the batter ingredients well so every bite is consistent.
- Use wet hands to shape the balls so the batter doesn't stick to your hands.
- A non-stick pan will make it easier for cooking and clean up.
- Don't skimp on the oil! It's important to fry these tuna patties in enough oil for that golden brown color!
- Transfer tuna pancakes to a paper towel lined plate to remove excess oil which can make the pancake soggy.
Instructions
Below are step-by-step instructions on how to makeΒ Korean tuna pancakes:
Make Batter & Shape into Balls
Drain the canned tuna of its liquids and discard the liquid. Then in a mixing bowl, combine filling for tuna cakes as listed above. Mix well.
Divide into 4 equal portions and shape into balls using clean wet hands. Transfer to a plate.
Fry Tuna Pancakes until Golden
In a non stick frying pan on medium heat, add oil. Once oil is hot, add one tuna ball at a time and flatten it out into a Β½-inch-thick pancake with a spatula.
For best result, fry on each side for 2-3 minutes until both sides of the pancake are golden brown. Transfer to a paper towel lined plate to absorb excess oil.
Serve & Enjoy!
Serve with green onions and red chilies as garnish. Enjoy with a squeeze of lemon juice or Japanese mayo. I also share a dipping sauce recipe below in the FAQ.
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? This can be stored in a freezer friendly bag and frozen up to 3 months or until you see freezer burn. To reheat, defrost it and reheat in the microwave or on the stovetop in a pan.
Pairing Suggestions
Korean tuna pancakes serve well with steamed rice, brown rice, or cauliflower rice and other Korean side dishes like:
FAQ
Mix together equal parts regular soy sauce to rice vinegar with a dash of sesame oil and a pinch of sesame seeds.
There are a few reasons why your tuna pancakes aren't golden brown: not enough oil was used, the heat wasn't high enough, the pancakes were moved around too much in the pan not allowing them to develop a golden color.
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
π Recipe
Easy 15-min. Korean Tuna Pancakes (Chamchijeon)
Ingredients
- 1 tablespoon vegetable oil for frying (or any flavorless oil)
Tuna Cakes Filling:
- 5.29 oz canned tuna
- 2 tablespoon red chilli de-seeded & finely chopped, or red bell pepper for no spice
- 1 green onion finely chopped
- 1 egg
- 5 tablespoon all purpose flour or sub with any gluten-free flour with a similar texture
- 1 clove garlic minced
- Β½ teaspoon sesame seeds toasted
- 1 teaspoon sesame oil toasted
- Β½ teaspoon salt
- ΒΌ teaspoon black pepper
Optional for serving:
- Lemon juice
- Japanese mayo
Instructions
- Drain the canned tuna of its liquids and discard the liquid. Then in a mixing bowl, combine filling for tuna cakes as listed above. Mix well. Divide into 4 equal portions and using clean wet hands shape into balls. Transfer to a plate.
- In a non stick frying pan on medium heat, add oil. Once oil is hot, add one tuna ball at a time and flatten it out into a Β½-inch-thick pancake with a spatula.
- Fry on each side for 2-3 minutes until both sides of the pancake are golden brown. Transfer to a paper towel lined plate to absorb excess oil.
- Serve with green onions and red chilies as garnish. Optional: enjoy with a squeeze of lemon juice or Kewpie mayo.
Flo
So happy with your easy to cook recipe and it is so delicious. Thank youπ©·
Christie Lai
So thrilled to read this! Thanks so much for making my recipe, Flo! Have a lovely day!
Susan
So happy I tried these, they are delicious! My new favourite way to enjoy a can of tuna, and so easy.
Christie Lai
Thanks so much for making my recipe and for the kind review, Susan! I am so glad you've enjoyed this tuna recipe. Have a lovely day!
Nana
Great recipe for tuna lovers. Itβs also kids approved (at least mine π ), they like it as a snack.
christieathome
Aww yes! It's one of my favourites as a snack and side dish and I'm so happy your kids approve of it too! Thank you for the kind review, Nana!
Oluwatise Okeremi
Iβm a big fan! I made this recipe today and it was great! I substituted some of the tuna for Turkey spam to add something different and it was a hit. I are this with my bibimbap.
christieathome
Thanks so much for making it, Oluwatise! Happy you enjoyed it with your bibimbap!
claire.knife.kitchen
So good! I subbed out a few of the ingredients (onion for green onion and almond flour for wheat flour) and they still turned out totally delicious! Loved the sesame/tuna combo and will make again as another quick lunch dish!
christieathome
Thanks so much for making my recipe Claire! I am really glad to hear you enjoyed it π
Heidi | The Frugal Girls
These look AMAZING... and I love that they take less than 30 minutes to finish!
christieathome
Thanks Heidi! Yes super quick!
Rebecca Dillon
I love tuna! These look so delicious. What a fun way to enjoy fish.
christieathome
Thanks so much Rebecca!! It was really easy to make!
Sandra
Lovely recipe! π I have just made it and will definitely make it again soon! I really like the taste and texture and how fast it is to make.
I love your blog and can't wait for the next recipe!
Cheers from Switzerland π
christieathome
Thanks so much Sandra! I am so glad you enjoyed my recipe and I appreciate all your support. I can't wait to share my next recipe this coming Sunday π
Caroline Donnan
I love this recipe. Important for me to use John West
Calcium Rich Tuna olive oil blend.
100% Daily Calcium Intake.
And I use capsicum instead of chilli.
I already had all the ingredients in my kitchen which always a bonus ! Thank you.
christieathome
Thanks so much for making my recipe Caroline! Glad you enjoyed it with your preferred tuna π Hope it was well enjoyed!
Mark
Super easy to make and so delicious! Spicy but really tasty.
Rosemary Squires
I love looking for the MSC bluefish label! It's so important to look for especially when you're trying to be more sustainable π
Letscurry
Christie, we are a big fan of homemade fish cakes as I generally dislike the store bought ones.My girls will enjoy these Tuna cakes and they look so meaty and I love the soft brown texture of them. Thank you for sharing this recipe. Loved it!