Korean Tuna Pancakes (Chamchijeon)
Korean Tuna Pancakes (Chamchijeon) – one of my favorite (easy) ways to turn canned tuna into something delicious!! These savory pancakes only require a few simple ingredients and they are ready in 15 minutes! I like eating them as a snack, but they also make the perfect light lunch paired with some rice/oat groats and pickled vegetables or kimchi. And also, ahh, the best part, it’s the dipping sauce that goes along with it! When I’m feeling lazy, I just make the dipping sauce with 3 ingredients (which is the recipe I’m sharing today too): soy sauce, vinegar, and water. The simple sauce compliments the pancakes super nicely, but you can add garlic, ginger, scallions, sesame seeds, and sesame oil to your sauce to make it more flavorful!
These Tuna Pancakes are gluten-free and low FODMAP 😊
KOREAN TUNA PANCAKES (CHAMCHIJEON) RECIPE
Cooking time 15 min
Makes 6 pancakes
Ingredients
- 1 can (150 g or 5.3 oz) MSC-certified tuna (in olive oil)
- 1 organic egg
- 2 scallions
- 1 small bell pepper
- 1 red chili (mild)
- 3 tablespoons GF flour (oat flour for example)
- Salt and black pepper to taste
- Olive oil for cooking
For the Dipping Sauce
- 1-2 tablespoons soy sauce
- 1 tablespoon water
- 1 tablespoon apple cider vinegar/rice wine vinegar
Instructions
- Finely dice your bell pepper and chop the scallion. Drain the tuna and add everything to a mixing bowl. Mix everything together using your hands.
- Heat your pan to medium heat and add a drizzle of olive oil. Form 6 small patties and fry them for a few minutes per side.
- Make your dipping sauce by combing the ingredients in a small bowl. Enjoy warm and serve with some rice, oat groats or pickled vegetables, or kimchi 💛