Easy 15-min. Korean Tuna Pancakes (Chamchijeon)
Savory spicy Korean tuna pancakes packed with scrumptious flavor and great taste! Made with simple ingredients from your pantry! Less less than 15 minutes you can have an incredibly satisfying meal.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp vegetable oil ( for frying (or any flavorless oil))
- 5.29 oz canned tuna
- 2 tbsp red chilli (de-seeded & finely chopped, or red bell pepper for no spice)
- 1 green onion (finely chopped)
- 1 egg
- 5 tbsp all purpose flour (or sub with any gluten-free flour with a similar texture)
- 1 clove garlic (minced)
- ½ tsp sesame seeds (toasted)
- 1 tsp sesame oil (toasted)
- 1/2 tsp salt
- ¼ tsp black pepper
- Lemon juice
- Japanese mayo
Instructions
- 1
Drain the canned tuna of its liquids and discard the liquid. Then in a mixing bowl, combine filling for tuna cakes as listed above. Mix well. Divide into 4 equal portions and using clean wet hands shape into balls. Transfer to a plate.
- 2
In a non stick frying pan on medium heat, add oil. Once oil is hot, add one tuna ball at a time and flatten it out into a 1/2-inch-thick pancake with a spatula.
- 3
Fry on each side for 2-3 minutes until both sides of the pancake are golden brown. Transfer to a paper towel lined plate to absorb excess oil.
- 4
Serve with green onions and red chilies as garnish. Optional: enjoy with a squeeze of lemon juice or Kewpie mayo.