Korean Tuna Pancakes (Chamchijeon)
Korean Tuna Pancakes (Chamchijeon) are quick & easy to make, packed with flavor, and served over rice or in burgers.
Equipment
- skillet
Ingredients
- 1 tablespoon vegetable oil or any cooking oil, for frying
- 1 can (7 oz) tuna drained
- ¼ medium onion finely diced
- 1 piece green onion chopped
- 30 g carrot bell pepper or other vegetables, diced
- 2 cloves garlic minced
- 2 large eggs
- 2 tablespoon all-purpose flour
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 tablespoon shredded cheddar cheese optional but highly recommended
- ketchup or soy sauce to serve, optional
Instructions
- Combine all ingredients (with the exception of vegetable oil) in a medium bowl.
- Heat oil in a large skillet over medium heat, and spoon about 3 tablespoon of the mixture onto the pan. Round the edges with a spoon, and fry each side for about 2-3 minutes or until golden brown, flattening them slightly to ensure even cooking.
- Remove from the pan and repeat again, adding more oil in between the batches as needed. Serve by dipping into ketchup or soy sauce over a bowl of rice, or add them to a burger. Enjoy!
Notes
These Korean tuna pancakes are best served fresh, but any leftovers can be stored in an airtight container for up to 3-4 days in the fridge, or up to 1 month in the freezer. You can reheat cooked pancakes on a pan or in the microwave upon serving, or enjoy cold over a bowl of hot rice.
Nutrition
Serving: 1pancakeCalories: 122kcal
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