Crispy Korean tuna pancake is a simple, savory snack with a golden, crunchy crust and a soft, savory inside. The kimchi adds a tangy heat, the tuna brings meaty umami, and green onions give a fresh bite. It fries quickly, smells irresistible, and pairs well with a soy‑vinegar dipping sauce. If you enjoy tuna in other dishes, try this creamy tuna pasta salad as a side or alternate lunch.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 3
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 310 kcal
- Protein: 20 g
- Carbohydrates: 32 g
- Fat: 11 g
- Fiber: 1.5 g
- Sugar: 2 g
- Sodium: 450 mg
Why Make This Crispy Korean Tuna Pancake
This pancake is fast, tasty, and budget-friendly. It uses pantry staples and canned tuna to make a dish that is crunchy outside and tender inside. The tang of kimchi and the savory tuna create a balanced flavor. It works as a snack, light meal, or party finger food. You can make it in under 30 minutes and adjust heat and texture to your liking.
How to Make Crispy Korean Tuna Pancake
You’ll mix a simple batter, fold in tuna, green onions, and kimchi, then pan‑fry until each pancake is deeply golden and crisp. Keep the oil hot enough for a crisp edge but not smoking. Flip once for an even brown crust. Serve right away for the best crunch.
Ingredients:
- 1 can of tuna, drained
- 1 cup all-purpose flour
- 1 cup water
- 1 egg
- 2 green onions, chopped
- 1/2 cup kimchi, chopped
- Salt and pepper to taste
- Oil for frying
Directions:
Step 1: Preparation
Drain the tuna and break it up with a fork. Chop the green onions and kimchi into small pieces. Crack the egg into a bowl and have a ladle or large spoon ready. Heat a nonstick or well-seasoned skillet over medium heat.
Step 2: Mixing
In a bowl, whisk the flour, water, and egg until smooth to make a batter. Add the drained tuna, chopped green onions, chopped kimchi, salt, and pepper. Stir gently until everything is evenly coated. The batter should be thick but pourable; add a splash more water if too thick.
Step 3: Cooking
Pour enough oil into the hot pan to coat the bottom (about 1–2 tablespoons). Lower heat to medium. Pour a ladleful of batter into the pan and spread it lightly into a round pancake. Cook until the bottom edge looks set and the underside is golden brown, about 3–4 minutes. Flip carefully and cook the other side until golden and crisp, about 2–3 minutes more. Repeat with the remaining batter, adding oil as needed.
Step 4: Finishing
Transfer cooked pancakes to a paper‑lined plate to drain excess oil. Keep pancakes warm in a low oven if making a batch. Serve hot with a dipping sauce like soy vinegar with a touch of sesame oil and chopped chili if desired.
How to Serve Crispy Korean Tuna Pancake
Serve hot so the edges stay crisp. Cut into wedges and offer a dipping sauce made from soy sauce, rice vinegar, and sesame oil. Garnish with extra sliced green onion or sesame seeds. These pancakes work well as an appetizer, lunch with a salad, or part of a Korean‑style spread with rice and kimchi.
How to Store Crispy Korean Tuna Pancake
Refrigerate: Cool pancakes completely, then store in an airtight container for up to 3 days.
Freeze: Layer between parchment paper and freeze in a sealed container for up to 1 month.
Reheat: Reheat in a skillet over medium heat for a few minutes per side to restore crispness. Avoid microwaving unless you don’t mind a softer texture — heat briefly and finish in a pan for best results.
Expert Tips for Perfect Crispy Korean Tuna Pancake
- Use cold water for the batter to help a slightly lighter texture.
- Do not overcrowd the pan; give each pancake room so they brown evenly.
- Adjust oil amount: a thin layer is enough — excess oil will make pancakes soggy.
- Taste the batter before frying and adjust salt; kimchi and tuna already add salt.
- For extra crispness, add 1–2 tablespoons of cornstarch to the flour.
- Chop kimchi finely to distribute flavor without large wet pockets that can make pancakes soggy.
Delicious Variations
- Cheese Tuna Pancake: Add 1/4 cup shredded mozzarella to the batter for gooey richness.
- Spicy Kick: Stir in 1 teaspoon gochujang or chopped fresh chili for heat.
- Veggie Boost: Add grated carrot or zucchini (squeezed of excess water) for color and nutrition.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for all-purpose flour.
- Seafood Mix: Replace half the tuna with finely chopped shrimp for a mixed seafood pancake.
Frequently Asked Questions
-
Can I use canned tuna in oil instead of water?
Yes. Drain excess oil first. Tuna in oil adds richness and flavor, but cut back on added frying oil slightly. -
My pancake fell apart when flipping. What went wrong?
The batter may be too loose or the pancake not set enough. Let the bottom cook until edges look firm and bubbles slow. Use a wide spatula and flip confidently in one motion. -
How do I make the pancake less oily?
Use a nonstick pan and a thin layer of oil. After frying, drain on paper towels and blot the top lightly. You can also use an oil spray for more control. -
Can I make the batter ahead of time?
Yes. Mix batter and add tuna/kimchi just before frying. If refrigerated, stir to recombine and add a splash of water if thickened before cooking. -
Is there a vegetarian version?
Yes. Replace tuna with mashed firm tofu or cooked chickpeas and increase seasoning to taste. Use a pinch of dashi powder or soy sauce for deeper umami if desired. -
How many pancakes does this recipe make?
About 3 medium pancakes (serves 3) depending on size. You can make smaller pancakes for appetizers to increase the yield.
Conclusion
This Crispy Korean Tuna Pancake is a quick, flavorful dish with a crunchy edge and a savory, tangy interior. It’s easy to make, flexible to change, and perfect for weeknight dinners or casual gatherings. For a classic take and extra technique details, check out Maangchi’s Tuna pancakes (Chamchijeon: 참치전) recipe by Maangchi. Give these pancakes a try—you’ll love the sound of the sizzle and the warm, umami bite.
Print
Crispy Korean Tuna Pancake
- Total Time: 22 minutes
- Yield: 3 servings 1x
- Diet: Pescatarian
Description
A savory snack with a golden, crunchy crust and a soft inside, featuring tuna, kimchi, and green onions.
Ingredients
- 1 can of tuna, drained
- 1 cup all-purpose flour
- 1 cup water
- 1 egg
- 2 green onions, chopped
- 1/2 cup kimchi, chopped
- Salt and pepper to taste
- Oil for frying
Instructions
- Drain the tuna and break it up with a fork. Chop the green onions and kimchi into small pieces. Crack the egg into a bowl and heat a nonstick skillet over medium heat.
- In a bowl, whisk the flour, water, and egg until smooth to make a batter. Add tuna, green onions, kimchi, salt, and pepper. Stir gently until evenly coated.
- Pour enough oil into the hot pan to coat the bottom. Lower heat to medium. Pour a ladleful of batter into the pan and cook until the underside is golden brown, about 3–4 minutes. Flip carefully and cook the other side until golden and crisp, about 2–3 minutes more.
- Transfer pancakes to a paper-lined plate to drain excess oil. Serve hot with a soy-vinegar dipping sauce.
Notes
For extra crispness, add 1–2 tablespoons of cornstarch to the flour. Use cold water for a lighter batter.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 20g
- Cholesterol: 60mg
