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    Home Β» Recipes Β» Appetizers/Sides

    Korean Tuna Pancakes (Chamchijeon)

    Last Modified: February 28, 2023 - Published by: christieathome

    Jump to Recipe Jump to Video Print Recipe

    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.

    Korean Tuna Pancakes

    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 (μ°ΈμΉ˜μ „) 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.

    Korean Tuna Pancakes

    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.

    Korean Tuna Pancakes

    Ingredients

    The below ingredients are needed for this Korean recipe. Scroll down to full recipe card for measurements.

    Korean Tuna Pancakes
    • 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: Β½ 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 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.

    Korean Tuna Pancakes

    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.

    Korean Tuna Pancakes

    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)

    christieathome
    Savory spicy Korean tuna pancakes 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.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Appetizer, Side Dish
    Cuisine korean
    Servings 4 pieces
    Calories per serving 94 kcal

    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
    • 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
     

    • 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 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.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Large Non-Stick Pan
    Mixing bowl
    Measuring Set
    Santoku Knife
    Cutting Board
    Silicone Spatula 3-Piece Set
    Nutrition
    Calories: 94kcal | Carbohydrates: 8g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 110mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 1mg
    Course Appetizer, Side Dish
    Cuisine korean
    Keyword chamchijeon recipe, korean canned tuna recipe, korean style tuna cakes, korean tuna cakes, korean tuna fish cake, korean tuna pancake recipe, recipe for korean tuna cakes, savoury tuna pancake recipe, tuna pancakes recipe

    More Appetizers/Sides

    • Chinese Garlic Green Beans
    • Gamja Jorim
    • Korean Zucchini Fritters
    • Mayak Eggs

    Reader Interactions

    Comments

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      Recipe Rating




    1. Letscurry

      April 07, 2020 at 4:33 pm

      5 stars
      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!

      Reply
    2. Rosemary Squires

      April 09, 2020 at 1:37 pm

      5 stars
      I love looking for the MSC bluefish label! It's so important to look for especially when you're trying to be more sustainable πŸ™‚

      Reply
    3. Mark

      April 14, 2020 at 3:46 pm

      5 stars
      Super easy to make and so delicious! Spicy but really tasty.

      Reply
    4. Sandra

      April 24, 2020 at 2:27 pm

      5 stars
      Lovely recipe! πŸ™‚ 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 πŸ™‚

      Reply
      • christieathome

        April 24, 2020 at 5:12 pm

        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 πŸ™‚

        Reply
        • Caroline Donnan

          March 12, 2023 at 9:58 pm

          5 stars
          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.

          Reply
          • christieathome

            March 13, 2023 at 8:15 pm

            Thanks so much for making my recipe Caroline! Glad you enjoyed it with your preferred tuna πŸ™‚ Hope it was well enjoyed!

            Reply
    5. Rebecca Dillon

      April 24, 2020 at 4:14 pm

      5 stars
      I love tuna! These look so delicious. What a fun way to enjoy fish.

      Reply
      • christieathome

        April 24, 2020 at 5:11 pm

        Thanks so much Rebecca!! It was really easy to make!

        Reply
    6. Heidi | The Frugal Girls

      April 24, 2020 at 5:07 pm

      5 stars
      These look AMAZING... and I love that they take less than 30 minutes to finish!

      Reply
      • christieathome

        April 24, 2020 at 5:11 pm

        Thanks Heidi! Yes super quick!

        Reply
    7. claire.knife.kitchen

      April 29, 2020 at 2:52 pm

      5 stars
      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!

      Reply
      • christieathome

        April 30, 2020 at 10:38 am

        Thanks so much for making my recipe Claire! I am really glad to hear you enjoyed it πŸ™‚

        Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

    More about me β†’

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