Korean Tuna Pancakes (Chamchijeon). If you love tuna, then you've come to the right recipe! These Korean tuna pancakes are packed with scrumptious flavor and great taste.
Made with simple ingredients from your pantry! Less less than 15 minutes you can have an incredibly satisfying meal. These are also healthy and low in calories per patty.
What are Korean Tuna Pancakes?
Chamchijeon (ģ°øģ¹ģ ) are savory pancakes made of a simple batter that consists of canned tuna, red chili pepper or red bell pepper, egg, sesame oil, all purpose flour, garlic, and green onions. They are pan fried in a generous amount of oil. They are very similar to pan fried salmon cakes; however the tuna version is more popular amongst Korean homes.
These tuna patties are a great banchan. I love serving mine with a bowl of rice and other Korean dishes, like well-fermented kimchi for a light meal. You can sandwich the thick patties between bread for a classic sandwich.
Ingredients
The below ingredients are needed for this Korean recipe. Scroll down to full recipe card for 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
- Red chili, green chili, red bell pepper or green bell pepper: For a spicy kick, opt for red or green chili but I would recommend de-seeding them. For spice, opt for red or green bell pepper.
- green onion or spring onion
- egg: or sub with white onion
- all-purpose flour: this helps bring the pancake batter together making it easier to stay intact when rolling them into balls or frying them
- garlic clove
- toasted sesame seeds
- toasted sesame oil
- salt: Ā½ teaspoon of salt to bring out the flavors
- black pepper
Optional:
- Lemon juice, to serve with tuna jeon
How to Make Korean Tuna Pancakes
Here are steps and visuals on how to make this savoury tuna pancake recipe:
In a mixing bowl, combine filling for tuna cakes as listed above. Mix well.
Divide into 4 equal portions and 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 Ā½-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 with green onions and red chilies as garnish. Enjoy with a squeeze of lemon juice!
Storage
These will last up to 3-4 days in an airtight container, stored in the fridge.
FAQ
Below are frequently asked questions on this Korean tuna pancake recipe:
How do I get them golden brown?
Fry them in a large pan with enough oil over medium to medium-high heat. Carefully monitoring them and once they turn golden brown, it's time to flip. A non-stick pan will make it easier for cooking and clean up.
What's a good dipping sauce for this?
Equal parts regular soy sauce to rice vinegar with a dash of sesame oil and a pinch of sesame seeds.
Other Korean Side Dishes
- Korean Zucchini Fritters
- Korean Fish Cake Stir-Fry
- Korean Cucumber Salad
- Korean Bean Sprout Salad
- Korean Spinach Side Dish
- Mayak Eggs
- Gamja Jorim
- Gyeran Mari Korean Rolled Omelette
Easy 15-min. Korean Tuna Pancakes (Chamchijeon)
Ingredients
- 1 tablespoon Avocado oil for frying (or any flavorless oil)
Tuna Cakes Filling:
- 150 gram canned tuna drained
- 20 grams 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
- Ā½ teaspoon sesame seeds toasted
- 1 teaspoon sesame oil toasted
- Ā½ teaspoon salt
- Ā¼ teaspoon black pepper
Optional for serving:
- Lemon juice
- Japanese mayo
Instructions
- In a mixing bowl, combine filling for tuna cakes as listed above. Mix well. Divide into 4 equal portions and 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 Ā½-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.
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!
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 š
Mark
Super easy to make and so delicious! Spicy but really tasty.
Sandra
Lovely recipe! š 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 š
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 š
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 š Hope it was well enjoyed!
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!
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!
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 š
Oluwatise Okeremi
Iām 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!