Korean Kkaennip Chamchi Jeon (Perilla Tuna Pancakes)
Quick answer
- Total time
- 24 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Kkaennip tuna jeon is made by mixing drained canned tuna with finely chopped onion, carrot, and perilla leaves, coating the mixture in pancake batter, then spooning it onto individual perilla leaves and pan-frying over medium-low heat.
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Each leaf wraps around the underside of the patty, acting as a natural mold that keeps the shape intact when flipping. Slow frying over moderate heat creates a crisp, golden exterior while locking enough moisture inside to keep the filling tender. The herbal, faintly minty character of the perilla leaf layers over the tuna's saltiness and cuts through any heaviness, leaving a clean finish. The combination works as a drinking snack or a packed lunch side equally well, and the bite-sized format makes it easy to serve at the table.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Drain 150 g canned tuna thoroughly in a sieve so the filling does not turn oily or loose.
Finely chop 50 g onion and 40 g carrot, keeping the pieces small enough to mix evenly into the batter.
- 2Step
Rinse 12 perilla leaves and pat them dry on both sides.
Place each leaf with the stem side facing down, because damp leaves or the wrong side up can make the batter slide and lose its shape.
- 3Season
In a bowl, mix 80 g Korean pancake mix, 90 ml water, 1 egg, and 0.25 tsp salt until no dry lumps remain.
If the batter feels stiff, loosen it with 1 tbsp water at a time.
- 4Heat
Add the drained tuna, chopped onion, and carrot to the batter, then fold with a spatula until evenly coated.
Break up large tuna clumps so the centers cook at the same pace as the vegetables.
- 5Heat
Spoon a thin layer of the tuna batter onto each perilla leaf, leaving about 1 cm around the edge.
Keep the layer modest, because a thick mound cooks slowly inside and can tear when flipped.
- 6Finish
Heat 2 tbsp cooking oil in a pan over medium-low heat, then place the leaves stem side down.
Fry about 2 minutes until golden, flip carefully, cook 1 minute more, then blot excess oil and serve warm.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Fragrant perilla leaves fold over a mixture of savory tuna, garlic chives, and red chili before a thin egg coating seals the delicate, pan-fried snack.
- Finish cue
- Fry about 2 minutes until golden, flip carefully, cook 1 minute more, then blot excess oil and serve warm.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
24min, 9 ingredients
Category median
30min, 8 ingredients
Based on 80 recipes
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