What are Korean Tuna Fritters?
– canned tuna pieces mixed with vegetables, egg, and seasoning, formed into small flat patties and quickly fried.
Recipe Intro
Korean tuna fritters (pancakes), or “chamchi jeon,”, are a popular dish in South Korean cuisine and are known for their versatility and delicious taste.
Tuna fritters gained popularity in South Korea during the 1980s and have remained a staple due to their simple ingredients and versatile flavour, with countless variations depending on what’s available in the fridge. They’re quick and easy to prepare, which makes them a popular choice among schoolchildren in South Korea for a convenient and tasty lunch, especially for those with limited cooking skills.
Essential Ingredients
- canned tuna – For the canned tuna, either tuna pieces or flaked tuna will work perfectly since they’ll be mixed with other ingredients. Opt for tuna in water or spring water. If unavailable, tuna in brine can be used, but do not add additional salt to the recipe as this type of tuna is rather salty. Avoid using tuna in oil, it will alter the flavour and texture of the fritters.
- egg – It acts as a binding agent, helping to hold the fish and vegetables together. Eggs provide structure and cohesion to the mixture, so fritters maintain their shape during cooking.
- red pepper – Adds a vibrant colour and a hint of sweetness to the tuna fritters
- sesame oil – a staple ingredient in Korean cuisine, adds a rich, nutty flavour to the tuna fritters, enhancing their taste and aroma. Don’t skip this ingredient.
- Korean hot red pepper paste – known as “gochujang,” to infuse the tuna fritters with a spicy and flavorful kick. If Korean pepper paste is unavailable, substitute it with chilli flakes or fresh red chilli to add heat and flavour to the tuna fritters.
How to make Korean Tuna Fritters?
For this recipe, I used a 150g can of tuna and got 13 small fritters. If you purchase a larger can or use two 150g cans, don’t forget to increase or double all the other ingredients.
Drain the canned tuna. Excess moisture can affect the texture of your fritters, so press it gently with a spoon to remove any lingering liquid.
Transfer the drained tuna to a mixing bowl and add all the other ingredients. Mix it with a fork until well combined.
In a frying pan, heat up some sunflower oil. Make sure the oil covers the bottom of the pan evenly to ensure that your fritters cook up perfectly golden and crispy.
Using a tablespoon, scoop out portions of the tuna mixture. Leave enough space between each fritter to allow for even cooking. Use a fork or spatula to flatten each fritter. Cook them for around 3 minutes on each side, or until they turn a beautiful golden brown colour. Keep an eye on them as they cook, adjusting the heat as needed to prevent them from burning.
Once done, transfer the fritters onto a plate lined with paper towels. This will help absorb any excess oil, leaving you with fritters that are crispy on the outside and wonderfully moist on the inside.
Prepare the dipping sauce
To prepare the dipping sauce, start by combining three tablespoons of soy sauce with one tablespoon of rice vinegar in a small bowl. Add one teaspoon of sesame oil followed by one minced clove of garlic. Optionally, add one teaspoon of sugar for sweetness, adjusting to taste. For added texture and flavour, consider sprinkling in toasted sesame seeds. Allow the sauce to rest for 15 minutes to allow the flavours to meld before serving alongside the tuna fritters.
How to serve Korean Tuna Fritters?
Serve tuna fritters with a traditional Korean dipping sauce made with soy sauce, sesame oil, and rice vinegar for an authentic and flavourful experience.
You can also serve it with plain soy sauce, ketchup, or sweet chilli sauce.
Korean tuna fritters are the perfect lunch option, ideally accompanied by a salad of your choice.
Recipe Card
Korean Tuna Fritters – ์ฐธ์น ์
Ingredients
- 2 can of tuna, drained - 150g x 2
- 1/2 onion
- 1 egg
- 1/2 red pepper
- 1-2 tbsp flour
- 1 tbsp sesame oil
- 1/2 tsp chili flakes or korean red pepper paste
- salt, black pepper - to taste
- oil for frying ( sunflower)
DIPPING SAUCE
- 3 tbsp soya sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 clove minced garlic
- 1/2 tsp sugar
- 1 tsp sesame seeds
Instructions
- Drain all the liquid from the tuna.
- Place the tuna in a bowl and add all the ingredients. Mix well with a fork.
- In a frying pan, add sunflower oil to cover the bottom, and heat it on medium high temperature, scoop out the tuna mixture with a spoon, and place it in hot oil. Press down slightly to form flat patties.Cook each side for about 3 minutes until they turn golden brown.
- Once done, place on a paper towel to absorb the oil. Serve with soya and sesame oil dipping sauce
DIPPING SAUCE
- Add all the ingredients into a small bowl. Stir well to combine. Serve alongside the tuna fritters.
Notes
From the listed ingredients there were 13 small fritters with each fritter approximately 73 calories.