Easy 15-min. Korean Tuna Pancakes (Chamchijeon)
User Reviews
5
Easy 15-min. Korean Tuna Pancakes (Chamchijeon)
Description
Easy 15-min. Korean Tuna Pancakes (Chamchijeon) combine canned tuna with a finely chopped mix of red chili pepper (de-seeded or red bell pepper for mildness), green onion, garlic, flour, toasted sesame seeds, and toasted sesame oil. The ingredients are mixed with an egg and seasoning, then shaped into small balls which are flattened and pan-fried in vegetable oil until golden and cooked through. The frying process creates a texture with a lightly crisp crust and tender center.
The pancakes carry a balance of savory tuna flavor complemented by the mild heat of chili and fragrant sesame notes. They can be garnished with extra green onions and red chilies if desired. Optional serving suggestions include a squeeze of fresh lemon juice or a dollop of Japanese-style mayonnaise to add moisture and a slight tang.
This recipe yields four small pancakes and cooks quickly, making it practical for a satisfying appetizer or light meal. The use of readily available canned tuna and simple seasoning also allows for convenient preparation without specialized ingredients.
Ingredients
- 1 tablespoon vegetable oil for frying (or any flavorless oil)
Tuna Cakes Filling:
- 5.29 oz tuna canned
- 2 tablespoon red chili pepper de-seeded & finely chopped, or red bell pepper for no spice
- 1 green onion finely chopped
- 1 egg
- 5 tablespoon all-purpose flour or sub with any gluten-free flour with a similar texture
- 1 clove garlic minced
- ½ teaspoon sesame seeds toasted
- 1 teaspoon sesame oil toasted
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional for serving:
- lemon juice
- mayonnaise Japanese style
Instructions
- 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.
- 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 ½-inch-thick pancake with a spatula.
- 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.
- Serve with green onions and red chilies as garnish. Optional: enjoy with a squeeze of lemon juice or Kewpie mayo.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4pieces
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 110mg | 5% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 17mg | 19% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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