Korean Tuna Pancakes (Chamchijeon)| 참치전
Pronounced: Chahm-chee jeon
What: Tuna pancakes or patties (whatever you want to call it) that are seasoned to perfection that makes a great banchan (side dish) to Korean dishes! These can also be used as patties for a classic sandwich or hamburger.
Taste: Savory tuna with a flavorful seasoning profile from the mushrooms, carrots, green onions, and much more.
How It’s Made: Mix all ingredients in a bowl. Oil pan on medium heat. Form mixture into gold sized balls. Pan-fry on the stove. Super easy.
What to Serve it With:
Serve with soy sauce dip (in recipe) and rice / Korean dish
Make a sandwich or hamburger with these patties!
Notes & Tips:
We use Korean Frying Mix. It brings out the flavors of the other seasonings.
Our favorite brand is Beksul Frying Mix. You can find it at your local Korean Grocery Market.
You can this with substitute flour, but it won’t be as flavorful.
We used canned tuna that is NOT in water or oil because it’s more flavorful and not diluted.
We used Wild Planet Albacore Tuna. You can find this at Costco. That’s where we bought ours.
My Mom does NOT put onion in the tuna pancakes like other recipes do because the onions dilute the pancake. She also does NOT coat this in an egg wash because she wants the flavors of the tuna, not the egg.
Korean Tuna Pancakes (Chamchijeon)| 참치전
Ingredients:
- 1 can tuna (water and oil free), drained
- 1 green onion, chopped
- 1 small carrot, minced
- 1 small jalapeño, minced
- 3 mushrooms, minced
- ¼ block tofu, drained and squeezed (¾ cup packed)
- Squeeze out ALL the moisture with your hands out of the tofu
- 1 egg
- 1 Tbsp potato starch (corn is fine too)
- 2 Tbsp Korean Frying Mix (We use Beksul Frying Mix)
- ¾ tsp Dasida Beef Stock Powder (We use CJ Dasida Soup Stock)
- ½ sugar
- ½ sea salt
- Black Pepper
- Oil
- 1 Tbsp Soy Sauce (We use Kikkoman)
- ½ Tbsp white, rice, or apple vinegar
Instructions:
- Prepare the following and add to a medium bowl: 1 can tuna (drained), 1 green onion (chopped), 1 carrot (minced), 1 small jalapeño (minced), 3 mushrooms (minced), ¼ block tofu (drained and squeezed), 1 egg, 1 Tbsp potato starch (corn is fine too), 2 Tbsp Korean Frying Mix, ¾ tsp Dasida Beef Stock Powder, ½ tsp sugar, ½ tsp sea salt, and black Pepper. Mix until well incorporated. Make sure to break up all tuna pieces into the mixture.
- Heat a large pan over medium heat with a generous amount of oil. Roll tuna mixture into golf sized balls, and place in the pan.
- Flatten the balls into ½ inch thick patties. Because the tuna is already cooked, you just have to cook until both sides are golden and crispy.
- Serve with a soy sauce dip and a Korean dish or serve as a patty on a sandwich or hamburger with your favorite condiments.
Steps with Visuals
Prepare the following and add to a medium bowl:
1 can tuna (water and oil free), drained
1 green onion, chopped
1 small carrot, minced
1 small jalapeño, minced
3 mushrooms, minced
¼ block tofu, drained and squeezed (¾ cup packed)
Squeeze out ALL the moisture with your hands out of the tofu
1 egg
1 Tbsp potato starch (corn is fine too)
2 Tbsp Korean Frying Mix (We use Beksul Frying Mix)
¾ tsp Dasida Beef Stock Powder (We use CJ Dasida Soup Stock)
½ tsp sugar
½ tsp sea salt
Black Pepper
Mix until well incorporated. Make sure to break up all tuna pieces into the mixture.
Heat a large pan over medium heat with a generous amount of oil. Roll tuna mixture into golf sized balls, and place in the pan.
Flatten the balls into ½ inch thick patties. Because the tuna is already cooked, you just have to cook until both sides are golden and crispy.
Serve with a soy sauce dip:
1 Tbsp soy sauce
½ Tbsp white, rice, or apple vinegar
Or serve as a patty on a sandwich or hamburger with your favorite condiments!
An easy banchan (sidedish) or patty to make. Definitely give this a try with your leftover cans of tuna sitting in your pantry!
Eat Well,
Sarah
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