Korean Tuna and Kimchi Pancake
Quick answer
Chamchi-kimchi-jeon is a Korean pancake made from drained canned tuna and finely chopped aged kimchi mixed into a batter of Korean pancake flour, water, and egg.
What makes this special
- Tangy aged kimchi balances mild canned tuna protein in this savory Korean Tuna and Kimchi Pancake.
- Aged kimchi's acidity fills the gap left by canned tuna's mild protein
- A splash of kimchi brine adds fermented umami and deep red color to the batter
Key ingredients
Core cooking flow
- 1 Finely chop 150 g aged napa cabbage kimchi and keep a little of its brine aside.
- 2 In a bowl, whisk 80 g Korean pancake flour, 100 ml water, and 1 egg before adding the fillings.
- 3 Add the chopped kimchi and drained tuna to the batter, then fold gently with...
Chamchi-kimchi-jeon is a Korean pancake made from drained canned tuna and finely chopped aged kimchi mixed into a batter of Korean pancake flour, water, and egg. The tuna provides mild protein bulk while the fermented kimchi delivers tangy acidity and deep savory depth, and the minimal batter lets both flavors come through without being muted. Pressing the tuna firmly through a strainer right after opening the can removes most of its tinned odor, and a small splash of kimchi brine stirred into the batter deepens both the color and the overall savoriness. Using well-aged kimchi intensifies the sour depth that offsets the tuna's mildness, and the egg in the batter helps the pancake hold together during flipping. The whole pancake comes together in under ten minutes from pantry staples, making it one of the quickest jeon varieties for a casual meal or drinking snack.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Finely chop 150 g aged napa cabbage kimchi and keep a little of its brine aside.
Drain 150 g canned tuna in a sieve, then press it firmly so excess oil and moisture do not make the pancake soggy.
- 2Prep
In a bowl, whisk 80 g Korean pancake flour, 100 ml water, and 1 egg before adding the fillings.
Mix only until no dry lumps remain, keeping the batter light rather than overworking it.
- 3Prep
Add the chopped kimchi and drained tuna to the batter, then fold gently with a spatula so the tuna stays in small pieces.
If the color looks pale, add a small splash of kimchi brine while keeping the batter pourable.
- 4Control
Heat a pan over medium heat, then add 2 tbsp cooking oil.
Spread the batter thinly and evenly, and leave it untouched for about 3 minutes so the underside can set and brown instead of tearing.
- 5Heat
When the edges look dry and golden, slide the spatula well underneath and flip in one steady motion.
If the pancake feels fragile or sticks, cook 30 seconds longer before trying again.
- 6Finish
Cook the second side for 2 to 3 minutes, then press the surface lightly with chopsticks to check that no wet batter sticks.
Remove it when both sides are evenly golden, and serve immediately while crisp.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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