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.
Ingredients
Main Ingredients
- 1 can canned 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 large egg
- 2 pieces green onions, thinly sliced
- 1/4 cup kimchi, chopped (optional) Adds tang and heat.
- to taste salt and pepper
- as needed tablespoons oil for frying Use a neutral oil like vegetable, canola, or grapeseed.
Instructions
Preparation
- 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.
Cooking
- 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.
Notes
Serve 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.