Korean Tuna Pancakes, or Chamchijeon, are a delicious and easy-to-make savory treat that combines pantry-friendly tuna with fresh vegetables and simple seasonings. Crispy on the outside and tender on the inside, these pancakes are perfect as an appetizer, side dish, or even a light meal. Serve them with ketchup or soy sauce for a flavorful dip, and enjoy this comforting Korean favorite in just minutes.
Ingredients
- For the Pancakes:
- 1 tablespoon vegetable oil (or any cooking oil) for frying
- 1 (7 oz) can tuna, drained
- 1/4 medium onion, finely diced
- 1 green onion, chopped
- 30 g carrot (or bell pepper/other vegetables), diced
- 2 cloves garlic, minced
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 tablespoons shredded cheddar cheese (optional but highly recommended)
- For Serving:
- Ketchup or soy sauce (optional)
Instructions
- Prepare the Ingredients: In a mixing bowl, combine the drained tuna, diced onion, green onion, carrot (or other vegetables), and minced garlic. Mix until evenly distributed.
- Make the Batter: Add the eggs, all-purpose flour, salt, black pepper, and shredded cheddar cheese (if using) to the bowl. Stir everything together until a cohesive batter forms.
- Heat the Pan: Warm 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
- Form the Pancakes: Scoop small portions of the tuna mixture (about 2–3 tablespoons per pancake) into the pan. Flatten them gently with the back of a spoon to form round patties.
- Cook the Pancakes: Fry the pancakes for 2–3 minutes on each side, or until golden brown and cooked through. Modify the heat as necessary to avoid scorching.
- Serve: Take the pancakes out of the pan and allow them to rest for a moment before serving. Serve warm with ketchup or soy sauce on the side for dipping.
Conclusion
Korean Tuna Pancakes are a fantastic way to transform humble pantry staples into a delicious and satisfying dish. With their savory flavor, crispy texture, and optional cheesy twist, they’re sure to be a hit at any meal. Whip up a batch in minutes and enjoy a versatile recipe that’s as comforting as it is convenient.
Korean Tuna Pancakes (Chamchijeon): A Savory Snack You’ll Love
SavoryKorean tuna pancakes loaded with vegetables and optional cheese, perfect as anappetizer, side dish, or light meal.
Ingredients
For the Pancakes:
- 1 tablespoon vegetable oil or any cooking oil for frying
- 1 7 oz can tuna, drained
- 1/4 medium onion finely diced
- 1 green onion chopped
- 30 g carrot or bell pepper/other vegetables, diced
- 2 cloves garlic minced
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 2 tablespoons shredded cheddar cheese optional but highly recommended
For Serving:
- Ketchup or soy sauce optional
Instructions
- Prepare the Ingredients: In a mixing bowl, combine the drained tuna, diced onion, green onion, carrot (or other vegetables), and minced garlic. Mix until evenly distributed.
- Make the Batter: Add the eggs, all-purpose flour, salt, black pepper, and shredded cheddar cheese (if using) to the bowl. Stir everything together until a cohesive batter forms.
- Heat the Pan: Warm 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
- Form the Pancakes: Scoop small portions of the tuna mixture (about 2–3 tablespoons per pancake) into the pan. Flatten them gently with the back of a spoon to form round patties.
- Cook the Pancakes: Fry the pancakes for 2–3 minutes on each side, or until golden brown and cooked through. Modify the heat as necessary to avoid scorching.
- Serve: Take the pancakes out of the pan and allow them to rest for a moment before serving. Serve warm with ketchup or soy sauce on the side for dipping.