Try Our Zingy Korean Tuna Pancakes Recipe Today

Crispy korean tuna pancakes blend seafood magic with irresistible street food charm.

Packed with umami-rich flavors, these delectable treats capture Seoul’s vibrant culinary spirit.

Generous chunks of tender tuna mingle with green onions and savory batter.

Delightful golden edges promise a satisfying crunch that awakens your taste buds.

Quick and simple ingredients transform an ordinary meal into an extraordinary experience.

Adventurous cooks can master this delicious dish with just a few easy steps.

Prepare to impress everyone at your table with these mouthwatering pancakes.

Why Korean Tuna Pancakes Will Surprise You

• Conquer Quick Cooking: Discover a speedy Korean tuna pancake recipe that transforms simple ingredients into a delectable meal in mere minutes.
• Boost Nutrition Smartly: Pack protein-rich tuna and colorful vegetables into a single dish, creating a balanced meal that satisfies hunger and nutrition needs.
• Customize with Ease: Adapt the recipe by switching ingredients or adjusting spice levels to match personal taste preferences and dietary requirements.
• Budget-Friendly Delight: Use affordable pantry staples like canned tuna, eggs, and basic seasonings to create a restaurant-quality dish without breaking the bank.

Everything You’ll Need for Korean Tuna Pancakes

• Tuna: A protein-rich seafood that provides the primary flavor and substance for the Korean pancakes.
• Eggs: Binding agent that helps hold the pancake ingredients together and adds richness.
• Flour: The base ingredient that creates structure and texture for the pancakes.

• Green Onions, Garlic, Carrots: Fresh ingredients that add depth of flavor, color, and nutritional value to the pancakes.

• Salt, Pepper: Basic seasonings that enhance the overall taste of the pancakes.
• Baking Powder: Leavening agent that helps the pancakes rise and become light and fluffy.
• Soy Sauce, Sesame Oil, Water: Liquid ingredients that provide moisture, umami flavor, and help create a smooth batter consistency.
• Vegetable Oil: Used for cooking the pancakes and creating a crispy golden exterior.

Step-by-Step Guide to Korean Tuna Pancakes

Step 1: Prepare Dry Ingredients

Grab a large mixing bowl and blend flour, salt, pepper, and baking powder until completely combined and smooth.

Step 2: Prepare Tuna

Open the tuna can and drain thoroughly. Use a fork to break the tuna into small, delicate flakes.

Step 3: Chop Fresh Vegetables

• Green onions
• Garlic
• Carrots

Step 4: Create Wet Mixture

In a separate bowl, whisk eggs until well blended. Gently fold in the prepared tuna, green onions, carrots, and garlic.

Step 5: Add Liquid Seasonings

Pour in soy sauce, sesame oil, and water. Stir the mixture until all ingredients are evenly distributed.

Step 6: Combine Batter

Gradually incorporate dry ingredients into the wet mixture. Blend carefully to create a smooth, slightly thick batter without overmixing.

Step 7: Heat Cooking Surface

Place a non-stick skillet on medium heat. Add vegetable oil and let it shimmer slightly.

Step 8: Form Pancakes

Ladle batter into the hot skillet, creating round pancakes about 3-4 inches wide.

Step 9: First Side Cooking

Cook for 2-3 minutes until edges turn golden brown and bubbles appear on the surface.

Step 10: Flip and Finish

Carefully flip the pancakes and cook an additional 1-2 minutes until both sides are crispy and golden.

Step 11: Drain Excess Oil

Transfer cooked pancakes to a paper towel-lined plate to absorb any extra oil.

Step 12: Serve and Enjoy

Plate the warm pancakes immediately. Optionally garnish with extra green onions or serve with a complementary dipping sauce.

Handy Tips for Great Korean Tuna Pancakes

• Drain Tuna Thoroughly: Remove all excess liquid to prevent soggy pancakes and ensure a crispy texture.
• Chop Ingredients Uniformly: Cut vegetables into small, consistent pieces for even distribution and balanced flavor in every bite.
• Control Skillet Temperature: Maintain medium heat to achieve golden-brown exterior without burning the pancakes.
• Rest Batter Briefly: Let the mixture sit for 5-10 minutes before cooking to allow ingredients to meld and create better cohesion.
• Prevent Overmixing: Gently fold dry and wet ingredients to keep the batter light and prevent tough, dense pancakes.

Fun Flavors to Try with Tuna Pancakes

• Spicy Jalapeño Tuna Pancakes: Add finely diced jalapeños to the batter for a fiery kick, enhancing the pancake's flavor profile with a zesty heat.
• Mediterranean Herb Tuna Pancakes: Mix in chopped fresh basil, oregano, and thyme to give the pancakes a Mediterranean-inspired herbal essence.
• Cheese-Stuffed Tuna Pancakes: Incorporate shredded cheddar or mozzarella into the center of each pancake for a gooey, melted cheese surprise.
• Sesame Seed Crusted Tuna Pancakes: Roll the pancake edges in toasted sesame seeds before cooking to create a crunchy, nutty exterior.

What to Serve with Korean Tuna Pancakes

• Pair with Crisp White Wine: Select a light, refreshing Pinot Grigio or Sauvignon Blanc that cuts through the pancakes' richness and complements their savory seafood profile.
• Enhance with Tangy Dipping Sauce: Whip up a quick Korean-style dipping sauce using rice vinegar, soy sauce, sesame oil, and red pepper flakes to elevate the pancakes' umami flavors.
• Match with Cucumber Kimchi: Serve alongside a cool, spicy cucumber kimchi that provides a crunchy, zesty contrast to the warm, soft pancakes, balancing textures and temperatures.
• Complement with Green Tea: Brew a light, slightly grassy green tea that cleanses the palate and offers a subtle, earthy counterpoint to the tuna pancakes' robust taste.

How to Store Leftover Korean Tuna Pancakes

• Store cooled Korean tuna pancakes in an airtight container, placing parchment paper between layers to prevent sticking. Keep refrigerated for up to 3 days, ensuring maximum freshness and flavor retention.
• Wrap individual pancakes tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 1 month. Thaw overnight in the refrigerator and reheat in a skillet for crispy texture.
• Warm refrigerated or thawed pancakes in a non-stick skillet over medium heat for 2-3 minutes on each side. Avoid microwave reheating to maintain the original crispy exterior.
• Keep pancakes flat and uncovered initially to prevent moisture buildup.

Tuna Pancake Questions—All in One Spot

• Are these pancakes actually Korean-style?

Yes, these are authentic Korean pajeon (파전), a popular savory pancake typically made with seafood, vegetables, and a crispy texture characteristic of Korean street food.

• Can I use canned tuna for this recipe?

Absolutely! Canned tuna works perfectly. Just ensure it’s well-drained to prevent excess moisture in the batter. Chunk light or albacore tuna both work great.

• What if I don't have sesame oil?

Sesame oil adds a distinctive Korean flavor, but if unavailable, you can substitute with a mild olive oil or vegetable oil. The pancakes will still taste delicious, though slightly less authentic.

• Is this recipe gluten-free?

No, the recipe uses regular wheat flour.

Korean Tuna Pancakes Recipe

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4.6 from 13 reviews

• Total Time: 25 minutes
• Yield: 2 1x

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Description

Savory Korean tuna pancakes dance with crispy edges and umami-packed flavor, blending seafood and traditional Korean culinary artistry. Delightful for quick meals, these pancakes offer you a simple yet authentic taste of Seoul’s street food magic.

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Ingredients

Scale 1x2x3x

Protein:

• 2 cans (170 g/6 oz) tuna, drained
• 2 large eggs

Dry Ingredients:

• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp baking powder

Vegetables and Seasonings:

• 1/2 cup green onions, chopped
• 1/4 cup carrots, finely diced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1/4 cup water
• 2 tbsp vegetable oil (for cooking)

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Instructions

1. Combine flour, salt, pepper, and baking powder in a large mixing bowl, creating a uniform dry mixture.
2. Drain tuna thoroughly and flake into small, even pieces using a fork.
3. Finely chop green onions, mince garlic, and dice carrots into tiny, consistent cubes.
4. Whisk eggs in a separate bowl, then incorporate tuna, green onions, carrots, and garlic into the egg mixture.
5. Pour soy sauce, sesame oil, and water into the egg-tuna blend, stirring until ingredients are well integrated.
6. Gradually fold dry ingredients into the wet mixture, mixing until a smooth, slightly thick batter forms without overmixing.
7. Heat vegetable oil in a non-stick skillet over medium heat until it shimmers slightly.
8. Ladle batter into the hot skillet, creating pancakes approximately 3-4 inches in diameter.
9. Cook for 2-3 minutes until edges turn golden brown and bubbles form on the surface.
10. Flip pancakes carefully and cook an additional 1-2 minutes until both sides are crispy and golden.
11. Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil.
12. Serve warm, optionally garnished with additional green onions or a complementary dipping sauce.

Notes

• Ensure tuna is completely drained to prevent soggy pancakes and maintain a crisp texture.
• Finely chop vegetables for even distribution and consistent flavor in every bite.
• Test oil temperature by dropping a small batter bit; it should sizzle immediately without burning.
• Consider gluten-free alternatives by substituting all-purpose flour with rice or chickpea flour for dietary needs.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Snacks, Appetizer
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: 2
• Calories: 397
• Sugar: 2 g
• Sodium: 630 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 26 g
• Cholesterol: 186 mg