Go Back

Crispy Korean Tuna Pancakes (Chamchijeon) with Scallion–Soy Dipping Sauce

5 from 1 vote
These golden, crispy Korean tuna pancakes turn humble pantry tuna into a savory, tender bite that crackles at the edges. Each fritter is packed with scallions, sweet carrot, and gentle heat for true jeon-style comfort.
They cook fast in a skillet, making them perfect for appetizers, snacks, or a quick lunch. The simple scallion–soy dipping sauce brightens every bite.
Serve them hot off the pan with a sprinkle of sesame seeds and extra scallions for irresistible texture and aroma.
Family-friendly, budget-wise, and weeknight-easy—this is the canned-tuna glow-up you’ll make on repeat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer, Snack
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Tuna Pancake Base
  • 2 cans (5 oz/142 g each) Canned tuna in water, drained and flaked
  • 2 pieces Large eggs
  • 1/3 cup All-purpose flour
  • 2 tablespoons Potato starch or cornstarch
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 1 clove Garlic, minced
Aromatics & Veggies
  • 4 stalks Scallions, thinly sliced
  • 1 small Carrot, finely grated
  • 1/2 small Yellow onion, finely minced
  • 1 teaspoon Gochugaru (Korean red pepper flakes) or red pepper flakes
  • 1 tablespoon Toasted sesame oil
Quick Scallion–Soy Dipping Sauce
  • 3 tablespoons Low-sodium soy sauce
  • 1 1/2 tablespoons Rice vinegar
  • 1 tablespoon Water
  • 1 teaspoon Toasted sesame oil
  • 1 teaspoon Honey or sugar
  • 1 teaspoon Toasted sesame seeds
  • 1 tablespoon Scallion, thinly sliced
  • 1/4 teaspoon Gochugaru (optional)
For Frying & Garnish
  • 3 tablespoons, divided Neutral oil (avocado, canola, or grapeseed)
  • 2 tablespoons Extra scallions, thinly sliced
  • 1 teaspoon Extra sesame seeds (optional)

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Nonstick skillet (10–12 inch) Helps achieve crisp edges with minimal oil.
  • Fish or flexible spatula
  • Box grater
  • Wire rack and sheet pan
  • Paper towels

Method
 

Step:1 — Prep Ingredients
  1. Drain tuna thoroughly and press out excess moisture with paper towels; flake into a bowl.
  2. Slice scallions, grate carrot, and mince onion and garlic.
Step:2 — Make the Batter
  1. In a large bowl, whisk eggs, flour, and potato starch until smooth. Season with salt and black pepper.
  2. Fold in tuna, scallions, carrot, onion, garlic, gochugaru, and sesame oil until evenly combined. The mixture should be thick and scoopable; if too wet, add 1–2 teaspoons more flour.
  3. Let rest 5 minutes to hydrate the flour for better cohesion.
Step:3 — Stir the Dipping Sauce
  1. In a small bowl, whisk soy sauce, rice vinegar, water, sesame oil, and honey until dissolved.
  2. Stir in sesame seeds, scallion, and optional gochugaru. Set aside.
Step:4 — Heat the Pan
  1. Place a nonstick skillet over medium heat. Add 1 tablespoon neutral oil and heat until shimmering.
  2. Test with a small dab of batter—it should sizzle gently on contact.
Step:5 — Pan-Fry the Pancakes
  1. Scoop 2 tablespoons batter per pancake into the skillet; gently flatten to 2 1/2–3 inches wide.
  2. Cook 2–3 minutes per side until deep golden and crisp at the edges, adjusting heat as needed to prevent scorching.
  3. Transfer to a wire rack set over a sheet pan. Repeat with remaining batter, adding 1 tablespoon oil per batch.
Step:6 — Finish & Season
  1. While hot, sprinkle pancakes with a pinch of salt and sesame seeds if desired for extra pop.
Step:7 — Serve
  1. Pile pancakes on a warm plate, shower with extra scallions, and serve immediately with the scallion–soy dipping sauce.

Notes

🍽️ Servings & Timing
Serves 4 as an appetizer or light meal (about 12–14 small pancakes). Prep: 15 minutes. Cook: 12 minutes, in batches.
🧊 Storage & Reheating
Refrigerate in an airtight container up to 3 days. Reheat on a skillet with a slick of oil 2–3 minutes per side or in a 375°F (190°C) oven for 8–10 minutes until re-crisped. Freeze up to 2 months; reheat from frozen at 375°F (190°C) for 12–14 minutes.
🥄 Variations
Add corn kernels, swap tuna for canned salmon, or fold in finely chopped kimchi for tangy heat. For gluten-free, use a 1:1 gluten-free flour blend and potato starch.
❓ 10 FAQs
Q1: Can I use oil-packed tuna?
Yes; drain well and reduce added sesame oil slightly.
Q2: Can I bake instead of pan-fry?
Yes; brush a sheet pan with oil and bake at 425°F (220°C) for 10–12 minutes, flipping once, then broil briefly to crisp.
Q3: How do I keep the pancakes from falling apart?
Drain tuna thoroughly, measure flour/starch accurately, and let the batter rest 5 minutes before frying.
Q4: Are these kid-friendly?
Yes; skip the gochugaru or use a small pinch for mild heat.
Q5: What can I substitute for potato starch?
Cornstarch works well; it adds light crispness and helps bind.
Q6: Can I make them ahead?
Pan-fry, cool, and refrigerate; re-crisp in a hot skillet or oven before serving.
Q7: What dipping sauce alternatives work?
Try plain soy sauce with a squeeze of lemon or a dash of chili crisp alternative without additives you avoid.
Q8: Can I add more vegetables?
Yes; finely chop to keep the pancakes cohesive—bell pepper, zucchini (squeezed dry), or corn are great.
Q9: How big should each pancake be?
About 2 1/2–3 inches wide; smaller pancakes stay crisp and easy to flip.
Q10: What do I serve with chamchijeon?
Serve with rice, simple cucumber salad, or a bowl of soup for a complete meal.
🏁 Conclusion
Crunchy edges, tender centers, and a bright dipping sauce make these tuna pancakes a fast favorite—perfect for busy nights, casual hosting, or anytime cravings. Enjoy every crispy bite!