Korean tuna pancakes - Chamchijeon

Chamchijeon (참치전), or Korean tuna pancakes, are one of those comforting dishes that blend simplicity with flavor in the most satisfying way. This recipe has been passed down through many generations, with slight variations in households, but the essence remains the same: a crispy, savory pancake made with tuna. While it’s traditionally prepared with canned tuna, which makes it a quick and accessible dish, you can always opt for fresh tuna for a richer taste.

The beauty of Chamchijeon lies in its balance. The tuna is combined with finely chopped vegetables, a light batter, and simple seasonings, resulting in a dish that’s both hearty and light at the same time. The pancakes crisp up beautifully when pan-fried, creating a satisfying contrast between the tender tuna mixture and the golden exterior. It's often served with a soy-based dipping sauce, enhancing its flavors with a touch of saltiness.

What Do You Need to Make Korean Tuna Pancakes?

1. Canned Tuna (참치) – The star of the dish! Opt for high-quality canned tuna in oil for a richer flavor. Drain it well before using.
2. Eggs (계란) – These help bind the ingredients together and give the pancakes a soft, moist texture inside while keeping the outside crispy.
3. Green Onions (파) – These add a burst of fresh flavor and a slight crunch to the pancakes.
4. Carrot (당근) – Finely grated, this vegetable adds color, crunch, and a mild sweetness to balance the savory tuna.
5. Flour (밀가루) – Used to create the batter that holds the tuna and vegetables together, giving the pancakes structure.
6. Garlic (마늘) – Fresh garlic enhances the flavor profile with its aromatic, savory punch.
7. Soy Sauce (간장) – Adds saltiness and depth of flavor, both in the pancake batter and as a dipping sauce.
8. Salt and Pepper (소금, 후추) – Simple seasoning to taste.
9. Vegetable Oil (식용유) – For frying the pancakes until they’re golden and crispy.

How to Prepare Korean Tuna Pancakes

1. Prepare the Tuna:

   • Open the can of tuna and drain it thoroughly to remove excess oil or liquid. Use a fork to break the tuna into small pieces.

2. Prepare the Vegetables:

   • Finely chop the green onions and grate the carrot. You want small, uniform pieces to mix well with the tuna.

3. Make the Batter:

   • In a large bowl, beat the eggs and add the drained tuna, green onions, grated carrot, and minced garlic.
   • Add 2-3 tablespoons of flour to the mixture. This will help bind the ingredients together and give the pancakes structure.
   • Season the mixture with a pinch of salt and pepper to taste. Stir everything until well combined.

4. Heat the Pan:

   • Heat a large non-stick frying pan over medium heat. Add a generous amount of vegetable oil (about 2-3 tablespoons) to coat the bottom of the pan.

5. Cook the Pancakes:

   • Once the oil is hot, spoon the tuna mixture into the pan, flattening each spoonful into a round pancake. You can make them as large or small as you like, but smaller pancakes tend to cook more evenly and crisp up better.
   • Fry for 2-3 minutes on each side, or until the pancakes are golden brown and crispy. Flip gently using a spatula to ensure they stay intact.

6. Drain and Serve:

   • Once the pancakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil.

7. Serve:

• Serve the Chamchijeon warm with a side of soy sauce for dipping. You can also garnish with extra green onions or sesame seeds for added flavor.

Tips for Perfect Chamchijeon

1. Drain the Tuna Well: Ensure the tuna is thoroughly drained to avoid excess moisture in the batter, which can make the pancakes soggy. Press down gently with a fork to release any remaining liquid.

2. Use Fresh Ingredients: Fresh green onions and carrots will enhance the flavor and texture of your pancakes. Fresh vegetables give the Chamchijeon a nice crunch and vibrant color.

3. Don’t Overcrowd the Pan: When frying, avoid overcrowding the pan. Give each pancake enough space to cook evenly and become crispy. If necessary, cook them in batches.

4. Adjust the Flour for Texture: The amount of flour you use can affect the pancake’s texture. Add enough flour to bind the ingredients, but not too much, as it can make the pancakes heavy. Aim for a light batter.

5. Fry at Medium Heat: Medium heat is ideal for achieving a crispy exterior without burning the pancakes. If the heat is too high, the outside may burn while the inside stays raw. If it's too low, they may turn out soggy.

6. Crisp the Edges: For extra crispy edges, press gently on the pancakes while frying. This helps them hold together and ensures a crunchy texture all around.

7. Let Them Drain: After frying, place the pancakes on a paper towel-lined plate to absorb any excess oil. This step ensures your Chamchijeon stays crispy and not greasy.

8. Serve Immediately: Chamchijeon tastes best when served hot and fresh. The crispy exterior and tender interior are most delightful when enjoyed right after cooking.

How to Serve Korean tuna pancakes

Chamchijeon (Korean Tuna Pancakes) are versatile and can be enjoyed in many ways. Here are some great ideas for serving this savory dish:

• With Soy Sauce Dip: The classic accompaniment is a simple soy sauce dip. Add a splash of vinegar, a dash of sesame oil, and a sprinkle of sesame seeds for an extra layer of flavor.

• As Part of a Korean Meal: Serve Chamchijeon as one of the (banchan/반찬)  side dishes in a traditional Korean meal. Pair it with a bowl of steamed rice, kimchi, and other Korean side dishes for a complete dining experience.

• With a Fresh Salad: Balance the richness of the pancakes with a side of fresh salad. A light cucumber salad (Oi Muchim) or a simple mixed greens salad dressed with a sesame dressing works wonderfully.

• As a Snack or Appetizer: Chamchijeon makes an excellent snack or appetizer. Serve it with cold drinks like Korean barley tea (boricha) or iced green tea to complement the savory flavors.

• Topped with a Fried Egg: For a heartier meal, top each pancake with a fried egg. The richness of the egg adds a creamy contrast to the crispy tuna pancakes.

• Wrap in Lettuce: For a fun twist, serve Chamchijeon wrapped in a lettuce leaf, along with some rice and a little bit of ssamjang (spicy dipping paste). This creates a delicious, handheld wrap.

• With Pickled Vegetables: The tangy flavor of pickled vegetables pairs perfectly with the savory pancakes. Serve with pickled radishes or kimchi to enhance the flavor balance.

Chamchijeon (Korean Tuna Pancakes)

Chamchijeon (참치전) is a delicious Korean dish made by pan-frying tuna patties. It typically includes canned tuna mixed with finely chopped vegetables, eggs, and flour or breadcrumbs. Chamchijeon is often seasoned with garlic, salt, and pepper, then fried until golden brown. 

Prep Time: 10 min | Cook Time: 10 min 

Servings: 4

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INGREDIENTS

 

• 1 can of tuna (in oil, drained)
• 2 eggs, beaten
• 2 green onions, finely chopped
• 1 small carrot, grated
• 3 tbsp all-purpose flour
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• Salt and pepper to taste
• 2-3 tbsp vegetable oil (for frying)

INSTRUCTIONS

 

1. Prepare the Tuna:

   • Drain the canned tuna and use a fork to break it into small pieces.

2. Prepare the Vegetables:

   • Chop the green onions finely and grate the carrot.

3. Make the Batter:

   • In a large bowl, combine the drained tuna, beaten eggs, green onions, grated carrot, minced garlic, soy sauce, flour, salt, and pepper. Mix well.

4. Heat the Pan:

   • Heat vegetable oil in a non-stick frying pan over medium heat.

5. Cook the Pancakes:

   • Spoon the tuna mixture into the pan, forming small, round pancakes. Fry for 2-3 minutes on each side until golden brown and crispy.

6. Drain and Serve:

   • Transfer the pancakes to a plate lined with paper towels to drain excess oil. Serve hot with soy sauce or your favorite dipping sauce.

Serving Suggestions:

• Serve with a soy sauce dipping sauce or with pickled vegetables on the side.
• Pair with steamed rice or enjoy as part of a Korean banchan spread

Tried this recipe?Let me know how it was!