Korean Tuna Pancakes
These quick Korean tuna pancakes are made with canned tuna and simple pantry ingredients, resulting in crispy, savory patties in under 20 minutes.
I’ve been making these quick Korean tuna pancakes on rushed weeknights for years — they’re one of those pantry-rescue recipes that taste better than their three-ingredient vibe suggests. Crunchy at the edges, soft inside, and flexible enough to be a snack, a rice topper, or a sandwich patty, they’re perfect when you want something savory fast without pulling out a dozen ingredients. If you like the idea of using canned tuna in new ways, they sit nicely alongside other simple tuna riffs like my favorite air-fryer low-carb tuna melts for variety.
Why you’ll love this dish
These tuna pancakes (chamchijeon) are fast, frugal, and forgiving. One can of tuna plus a handful of pantry staples turns into sizzling, golden patties in under 20 minutes. They’re great for:
- Weeknight dinners when you want something warm over rice.
- Lunchboxes or bento-style meals — cool them, then pack with dipping sauce.
- Stretching a small amount of protein into something everyone will eat.
They’re also kid-friendly (omit the kimchi for milder flavor), customizable (add veg or spice), and suited to low-waste cooking — perfect for when you don’t want to run to the store.
How this recipe comes together
Before you dive in, here’s the quick process so you know what to expect: drain and flake the tuna, mix it with flour/water/egg to form a loose batter, fold in green onions and optional kimchi, then pan-fry spoonfuls until golden on both sides. You’ll spend most time at the stove frying; total active prep is about 10 minutes and cooking 10–15 minutes depending on pan size. The recipe makes roughly 4–6 medium pancakes (adjust size with the ladle).
What you’ll need
- 1 can of tuna, drained (canned in water or oil — drain well)
- 1/2 cup all-purpose flour (substitute: rice flour or gluten-free blend)
- 1/2 cup water (add a splash more if batter seems too thick)
- 1 egg
- 2 green onions, thinly sliced
- 1/4 cup kimchi, chopped (optional — adds tang and heat)
- Salt and pepper to taste
- Oil for frying (neutral oil like vegetable, canola, or grapeseed)
Notes: If using tuna in oil, drain thoroughly and blot with paper towel to avoid greasy batter. To make these gluten-free, swap the flour for a 1:1 gluten-free flour or rice flour and expect a slightly different texture.
Step-by-step instructions
- In a medium bowl, flake the drained tuna with a fork.
- Add the flour, water, and egg. Stir until mostly smooth — a few lumps are fine. The batter should be thick but pourable; add a teaspoon of water if it’s too stiff.
- Fold in the green onions and kimchi (if using). Season with salt and pepper. Taste a tiny bit of the batter (careful with raw egg) or fry a small test patty to check seasoning.
- Heat a thin layer of oil in a frying pan over medium heat. The oil should shimmer but not smoke.
- Spoon a ladleful of batter into the pan and gently spread to form a round pancake about 3–4 inches across. Don’t overcrowd the pan.
- Cook until the bottom is golden and crisp, about 3–4 minutes. Flip and cook the other side for another 3–4 minutes. Adjust heat if they brown too fast.
- Transfer to a paper-towel-lined plate to drain briefly, then serve hot.
Serve right away for the best crispy edge; if you must hold them, keep in a warm oven (about 200°F / 95°C) for up to 20 minutes.
01Ingredients
Main Ingredients
02Method
- Preparation
- Cooking
Tap a step when it's done. The next one lights up.
0 OF 7 DONE03Recipe notes
- 01Serve right away for the best crispy edge; keep in a warm oven (about 200°F / 95°C) for up to 20 minutes if needed. Store leftovers in an airtight container.
How did it turn out?
No ratings yet. Tap a star to be the first.
Snap a photo and tag @recipe_smoke1 so I can see how yours came out.
Best ways to enjoy it
- Classic: Serve hot over steamed rice with a drizzle of soy sauce or sesame oil.
- As a burger: Place a pancake on a toasted bun with lettuce, gochujang mayo, and pickles for a crunchy, savory sandwich.
- Side dish: Pair with a simple cucumber salad or steamed greens to balance the richness.
- Snack plate: Arrange with sliced radish, kimchi, and a soy+vinegar dipping sauce.
If you like other savory pancake ideas, try a different stuffed pancake approach like these savoury stuffed breakfast pancakes for inspiration.
Storage and reheating tips
Refrigerator: Cool pancakes completely, then store in an airtight container for up to 3 days. Layer with parchment to prevent sticking.
Freezer: Freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a skillet or oven.
Reheating: For best texture, reheat in a nonstick skillet over medium heat, 2–3 minutes per side, or use a 350°F (175°C) oven for 8–10 minutes. Microwaving is fastest but will soften the crisp edges — if microwaving, finish briefly in a hot pan or toaster oven to restore crunch.
Food safety: Cool to room temperature no longer than two hours before refrigerating.
Creative twists
- Cheesy: Add a handful of shredded mozzarella or cheddar for gooey centers.
- Spicy: Mix a teaspoon of gochujang or sriracha into the batter for a chili kick.
- Veg-loaded: Stir in grated zucchini (squeeze out liquid) or finely chopped bell pepper for more veggie content.
- Gluten-free: Use rice flour or a gluten-free flour blend; press slightly thinner for best crispness.
- Tuna-free alternative: Substitute flaked cooked salmon or mashed chickpeas for a vegetarian-style pancake (add binding with a little extra egg or rice flour).
Common questions
How long does this take from start to finish?
A: Active prep is about 10 minutes; frying takes another 10–15 minutes depending on batch size. Plan for roughly 20–25 minutes total.
Can I use tuna in oil instead of tuna in water?
A: Yes — but drain and blot the tuna well to avoid greasy pancakes. You may want to reduce added oil in the pan slightly.
Are these freezer-friendly?
A: Yes. Freeze cooked pancakes in a single layer until firm, then bag them. Reheat in a skillet or oven straight from frozen.
Can I make them egg-free or vegan?
A: The egg helps bind the batter. For an egg-free version try a flax egg (1 tbsp ground flax + 3 tbsp water, set 5 minutes) and add a touch more flour to firm the batter. Texture will differ.
Why are my pancakes soggy?
A: Likely causes: not draining tuna/kimchi thoroughly, batter too wet, or oil temperature too low. Drain ingredients, thicken batter slightly, and increase heat to get a good sear.
Conclusion
These tuna pancakes are a fast, adaptable dish that turns a single can of tuna into a satisfying meal. For a classic Korean perspective and technique, see Maangchi’s detailed Tuna pancakes (Chamchijeon: 참치전) recipe by Maangchi. You might also like my Simple Mediterranean Tuna Salad.
Enjoy these for a speedy dinner, a flavorful topping, or a crispy sandwich patty — and remember, small tweaks (kimchi, cheese, or spice) make the recipe your own.
Healthy Snacks
Healthy Snacks
Healthy Snacks
