Korean Tuna Pancakes (Chamchijeon)

Tuna Pancakes, or Chamchijeon in Korean, are a simple yet flavorful dish made with canned tuna, vegetables, and eggs. These savory pancakes are golden, crispy on the outside, and tender on the inside, often served with a soy-vinegar dipping sauce. Common in Korean home cooking, they make a perfect side dish (banchan), quick lunch, or protein-packed snack.

Why You’ll Love This Recipe

• Quick and easy—ready in just 20 minutes

• Made with pantry staples like canned tuna and eggs

• Perfectly seasoned and full of colorful vegetables

• Versatile: serve as a side dish, appetizer, or light meal

• Pairs beautifully with rice and other Korean dishes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pancakes:

• 185 g canned tuna, well-drained

• 2 large eggs, beaten

• 30 g green onions (1 oz), finely chopped

• 45 g onion (1.6 oz), finely diced

• 20 g red bell pepper or chili (0.7 oz), seeds removed, finely diced

• 20 g green bell pepper or chili (0.7 oz), seeds removed, finely diced

• 1 tablespoon mayonnaise (optional)

• 2 teaspoons all-purpose flour

• ¼ teaspoon fine sea salt

• Ground black pepper, a few sprinkles

• Cooking oil (such as rice bran oil)

For the Dipping Sauce:

• 1 tablespoon soy sauce

• 1 tablespoon water

• 1 tablespoon rice vinegar

• 2 teaspoons sugar

Directions

1. Make the Dipping Sauce:
   In a small bowl, whisk together the soy sauce, water, vinegar, and sugar. Set aside.

2. Prepare the Tuna Mixture:
   In a large mixing bowl, combine the drained tuna, beaten eggs, chopped vegetables, mayonnaise (if using), flour, salt, and pepper. Mix thoroughly until evenly combined.

3. Cook the Pancakes:
   Preheat a skillet over medium-low heat. Add a small amount of oil to coat the surface.
   Spoon a heaping spoonful of the tuna mixture onto the skillet for each pancake. Gently flatten with the back of the spoon to shape.
   Cook for 2–3 minutes, then flip and cook for another 2–3 minutes, or until golden brown and set.
   If no egg seeps out when pressed with a spatula, the pancake is done.

4. Repeat:
   Continue until all the mixture is used, adding more oil to the pan as needed between batches.

5. Serve:
   Serve warm with the dipping sauce on the side. Enjoy with rice and other Korean side dishes if desired.

Servings and timing

• Servings: 10 pancakes

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

Variations

• Add chopped kimchi for a tangy, spicy twist

• Use a mix of tuna and canned salmon for deeper flavor

• Add a pinch of Korean chili flakes (gochugaru) to the mix

• Replace bell peppers with shredded carrot or zucchini

• Add a dash of sesame oil for extra aroma

• Make mini pancakes for party appetizers

• Include a teaspoon of soy sauce or fish sauce for added umami

• Skip the flour for a gluten-free version

• Top with thinly sliced green chili for heat

• Serve in lettuce wraps with rice for a low-carb meal

Storage/Reheating

Store leftover tuna pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, pan-fry over low heat until warmed through and crisp, or microwave briefly for convenience. These pancakes are best served fresh but still tasty the next day.

FAQs

Can I use tuna in water instead of oil?

Yes, but be sure to drain it well and consider adding a bit more oil to the mixture for moisture.

Is mayonnaise necessary?

It’s optional. Mayonnaise adds richness, but you can skip it for a lighter version.

Can I bake or air-fry these instead of pan-frying?

Pan-frying gives the best texture, but air-frying at 375°F for 8–10 minutes can also work.

Are these pancakes spicy?

Not by default, but you can use chili peppers instead of bell peppers or add gochugaru for heat.

What do I serve these with?

They’re great with rice, dipping sauce, and other Korean side dishes like kimchi or spinach salad.

Can I freeze tuna pancakes?

Yes, freeze them in a single layer, then transfer to a freezer bag. Reheat in a skillet or toaster oven.

How do I keep them from falling apart?

Make sure the tuna is well-drained and that eggs and flour are mixed thoroughly to bind the ingredients.

What other veggies can I use?

You can add carrots, zucchini, mushrooms, or even sweet corn for variety.

Can I make them smaller for appetizers?

Absolutely. Use smaller spoonfuls and reduce cook time slightly.

Do I have to make the dipping sauce?

It’s highly recommended for full flavor, but you can substitute soy sauce or a store-bought dipping sauce if needed.

Conclusion

Chamchijeon, or Korean Tuna Pancakes, are a quick and delicious way to transform pantry staples into a satisfying dish. With their crispy edges, tender centers, and savory dipping sauce, they’re perfect for any meal of the day. Whether served as a side, snack, or main dish, these pancakes offer comfort, flavor, and just the right touch of Korean home cooking.

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