These Korean Tuna Pancakes are a deliciously quick and easy meal that’s packed with flavor. Made with basic pantry ingredients, they come together in just 15 minutes. Serve them over hot rice or add them to your burger for a satisfying bite.
WHAT ARE KOREAN TUNA PANCAKES?
Chamchijeon (참치전), or Korean Tuna Pancakes, are a beloved side dish (banchan/반찬) in Korea, often featured in picnics or lunch boxes due to their versatility and savory flavor.
These delectable pancakes have a perfect balance of crispy exterior and soft, tender interior. They can be served over a hot bowl of rice with a dip of ketchup (my personal favorite) or used as a patty in sandwiches or burgers.
Their versatility makes them ideal for any dish, so feel free to get creative and incorporate them however you like!
INGREDIENTS
- 1 tbsp vegetable oil (or any cooking oil, for frying)
- 1 (7 oz) can of tuna, drained
- 1/4 medium onion, finely diced
- 1 green onion, chopped
- 30 g carrot, bell pepper, or other vegetables, diced
- 2 cloves garlic, minced
- 2 large eggs
- 2 tbsp all-purpose flour
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 2 tbsp shredded cheddar cheese (optional, but highly recommended)
- Ketchup or soy sauce for serving (optional)
INSTRUCTIONS
- In a medium bowl, combine all the ingredients (except the vegetable oil).
- Heat the oil in a large skillet over medium heat. Spoon about 3 tbsp of the mixture into the pan, shaping the edges with a spoon. Fry each side for 2-3 minutes or until golden brown, flattening them slightly to ensure even cooking.
- Remove from the pan and repeat, adding more oil between batches as needed.
- Serve with a side of ketchup or soy sauce over a bowl of rice, or use as a patty in a sandwich or burger. Enjoy!
NOTES
- If fresh cheese isn’t available, you can use a slice of Kraft Singles, torn into small pieces, as a substitute—this shortcut works great!
- These tuna pancakes are best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3-4 days, or frozen for up to 1 month.
- To reheat, simply warm them in a pan or microwave, or enjoy cold with a hot bowl of rice.
