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4 from 4 votes

Korean Tuna Pancakes (참치전)


  • 300 grams Canned Tuna (Use 2-3 cans) (Check Tuna Can for Size)
  • ½ a whole Onion
  • Small piece of Carrot
  • 3 stalks of Scallions (Green Onions)
  • 3 Eggs
  • 5 Pinches of Salt
  • 5 Cracks of Black Pepper
  • 2 Tablespoons All-Purpose Flour

Dipping Sauce

  • Good squeeze of Japanese Mayonnaise
  • A drizzle Hot Sauce


Prep Ingredients

  • Check the size of your tuna can (we need 300g - so use 2 or 3 cans). Open the tuna cans and drain out the liquid. Empty the tuna into a large mixing bowl.
  • Next, finely dice ½ an onion and a small piece of carrot (about a pinky finger-length size). Add both to the mixing bowl.
  • Then finely dice 3 stalks of green onion (scallions) - add it to the mixing bowl
  • [Optional ingredient: Finely dice ½ a chili pepper (discard seeds) - add it to the mixing bowl]
  • Crack 3 eggs into the mixing bowl.
  • Then season with 5 big pinches of salt. Followed by 5 cracks of black pepper.
  • Thoroughly mix everything together.
  • Finally, we'll add in All-Purpose Flour (2 Tablespoons). Mix it together well. The batter will be sticky now.

Pan-Fry Mixture

  • Place some oil into a frying pan. Once the oil is hot, use a soup ladle and drop in one ladle of mixture.
  • Use a wooden utensil and shape the mix into a small circle - gently shape against the edge of the frying pan to shape. Repeat this step and add a few more circles to the frying pan.
  • Reduce the heat to a medium-low and let each side cook until they get crispy and brown. (Feel free to flip each patty and take a look to gauge doneness.)
  • Serve with a bowl of rice!
  • Dip the tuna jeon into some mayonnaise (or hot sauce).