Crispy and Flavorful Korean Style Tuna Cakes You’ll Crave Daily

If you’re searching for a quick, budget-friendly, and incredibly flavorful dish, these Korean Style Tuna Cakes are the answer. Crispy on the outside, tender on the inside, and packed with savory umami flavor, they are a Korean home-cooked classic that you’ll want to make over and over again. Perfect for a light lunch, a banchan (Korean side dish), or a satisfying dinner with rice and kimchi, these tuna cakes are versatile, protein-packed, and deeply comforting.

For anyone looking to make the most out of pantry staples while still delivering bold flavors and satisfying texture, this recipe is ideal. Not only are these tuna cakes made with canned tuna, but they also feature finely chopped vegetables, lightly seasoned eggs, and just enough flour or breadcrumbs to hold everything together. You pan-fry them until golden brown and serve them hot, warm, or even chilled. Whether you’re new to Korean cooking or just need a fresh idea for weeknight meals, this is one dish you’ll fall in love with.

What Are Korean Style Tuna Cakes?

Korean Style Tuna Cakes, also known as Chamchi Jeon (참치전), are savory tuna patties made from canned tuna, eggs, and finely chopped vegetables like onions, carrots, or scallions. The mixture is shaped into small patties and pan-fried until the exterior becomes crisp and golden while the inside remains soft and juicy. These cakes are commonly served as part of a Korean lunchbox, as a banchan, or even as a quick meal on busy days.

They’re a brilliant way to transform an everyday can of tuna into something special and satisfying. While similar in spirit to Western tuna patties or croquettes, the Korean version is typically lighter, with more egg and less breading, and has a more delicate texture. In Korea, they’re loved by kids and adults alike, and because they’re so simple to make, they’ve become a comfort food staple in many homes.

Why You’ll Love This Korean Tuna Pancake Recipe

There are so many reasons these Korean Style Tuna Cakes deserve a place in your regular meal plan. First and foremost, they are incredibly easy to make. You only need a few basic ingredients—most of which are probably already in your kitchen—and about 20 minutes from start to finish. Second, they’re adaptable. You can switch up the veggies, adjust the seasoning, or make them spicier to suit your taste.

In addition, tuna cakes are an excellent way to stretch a can of tuna and feed more people. They’re ideal for meal prep, easy to pack for lunch, and they taste great even when reheated. Best of all, they’re incredibly satisfying while still being relatively healthy. When paired with rice and a few other side dishes, they create a balanced meal that doesn’t feel heavy.

Save

Ingredients You’ll Need for Korean Style Tuna Cakes

To create these delicious tuna cakes, gather the following simple ingredients:

• 2 cans (5 oz each) tuna in water, drained well
• 2 large eggs
• 2 tablespoons all-purpose flour (or breadcrumbs)
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped carrot
• 1 tablespoon finely chopped green onion or chives
• 1 garlic clove, minced
• Salt and pepper, to taste
• Neutral oil for pan-frying (vegetable or canola)

These ingredients come together to form a light, flavorful mixture that holds its shape when fried. Be sure to squeeze out excess moisture from the tuna, especially if using tuna packed in water. This helps the cakes stay firm and crispy instead of soggy.

Recommended Kitchen Tools to Make It Easy

You don’t need any fancy tools for this recipe. In fact, the simplicity of the equipment list is one of the things that makes it so accessible. Here’s what you’ll want to have on hand:

• Mixing bowl
• Fork or spatula for mixing
• Measuring spoons
• Frying pan or skillet
• Oil brush or spoon
• Spatula or tongs
• Paper towels for draining excess oil

With just these basic kitchen tools, you can easily whip up a batch of Korean tuna cakes in no time.

Step-by-Step Guide: How to Make Korean Tuna Cakes at Home

1. Drain the Tuna Thoroughly
   Start by opening and draining the cans of tuna. Press the tuna gently with a spoon or fork to remove as much liquid as possible. This step is crucial to achieving a crispy finish.
2. Prepare the Vegetables
   Finely chop the onion, carrot, and green onion. You want the pieces to be small enough to cook quickly and blend smoothly into the cakes. Mince the garlic as well.
3. Mix the Ingredients
   In a medium mixing bowl, combine the drained tuna, chopped vegetables, garlic, eggs, and flour. Season with a pinch of salt and black pepper. Mix everything thoroughly until the mixture holds together but is not too wet.
4. Shape the Cakes
   Using a spoon or your hands, scoop out small portions of the mixture and form them into flattened patties, about 2 inches wide. The cakes should be compact but not over-packed.
5. Pan-Fry Until Golden Brown
   Heat a generous tablespoon of neutral oil in a non-stick skillet over medium heat. Once the oil is hot, place the tuna cakes in the pan, leaving a bit of space between each. Cook for about 2–3 minutes per side, or until golden brown and crispy. Flip carefully with a spatula and cook the other side.
6. Drain and Serve
   Once cooked, transfer the cakes to a paper towel-lined plate to absorb any excess oil. Serve immediately while warm, or let them cool slightly and enjoy at room temperature.

Pro Tips for Getting the Best Texture and Flavor

For the best results, avoid adding too much flour—just enough to bind the mixture without making it dry. If your mixture feels too wet, let it sit for a few minutes to allow the flour to absorb the moisture. If it’s still loose, you can add a touch more flour or even a spoonful of panko.

Don’t rush the frying process. Medium heat allows the cakes to brown evenly while fully cooking the interior. Too high heat may burn the outside while leaving the center underdone. Additionally, use a non-stick pan and don’t overcrowd the skillet—this helps maintain that desirable crispy edge.

How to Serve Korean Tuna Cakes (Traditional & Modern Ideas)

Traditionally, Korean Style Tuna Cakes are served with a bowl of rice and a few simple banchan (side dishes) like kimchi, sautéed spinach, or pickled radish. They’re excellent as part of a dosirak (Korean lunchbox) and taste delicious hot or cold.

For a modern twist, you can serve them slider-style in mini buns with a spicy mayo, wrap them in lettuce with ssamjang (Korean dipping sauce), or stack them on top of a grain bowl with avocado and greens. They’re also perfect as a high-protein snack or even in a bento box with other protein-packed treats.

Save

Delicious Variations and Ingredient Swaps You Can Try

The beauty of this recipe is its flexibility. Try these variations:

• Add a spoonful of gochujang for a spicy kick
• Use canned salmon instead of tuna for a different flavor
• Mix in a tablespoon of mayonnaise for extra moisture
• Add chopped kimchi or jalapeños for a bolder bite
• Swap flour with panko breadcrumbs for a crunchier texture

You can even make them gluten-free by using rice flour or almond flour instead of all-purpose flour.

How to Store and Reheat Leftover Tuna Cakes Properly

If you have leftovers, let the cakes cool completely before transferring them to an airtight container. They’ll keep in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat with a touch of oil, and cook until warmed through and re-crisped on both sides. Alternatively, you can reheat them in an air fryer or oven at 350°F for 5–7 minutes.

Avoid microwaving them if possible, as it can make them soggy and dull the texture. These cakes are also freezer-friendly. Just place parchment paper between layers and freeze for up to a month. Reheat from frozen in a skillet or air fryer.

Common Mistakes to Avoid When Making Tuna Cakes

To ensure your Korean Style Tuna Cakes turn out perfectly, avoid these common errors:

• Not draining the tuna properly: too much moisture makes the cakes fall apart
• Using too much flour: this can make them dense and dry
• Overcooking: they should be golden, not dark brown or burnt
• Skipping seasoning: canned tuna needs flavor, so don’t forget salt, pepper, and garlic
• Using high heat: medium heat is best for even cooking and color

Korean Style Tuna Cakes FAQs

Can I use tuna in oil?
Yes, but be sure to drain it thoroughly. Tuna in water is preferred for a lighter taste.

Are these suitable for kids?
Definitely! They’re soft, mild, and easy to chew—just skip the spice for younger eaters.

Can I bake instead of pan-frying?
Yes, bake at 375°F for 15–20 minutes, flipping halfway for even browning.

How do I make them spicier?
Add chopped chili, gochujang, or a dash of chili flakes to the mixture.

Can I serve these cold?
Absolutely. They’re great in lunchboxes or cold on salads.

Save

Conclusion

These Korean Style Tuna Cakes are a quick, tasty, and affordable meal that brings together the best of pantry cooking and comforting Korean flavors. With minimal ingredients, easy prep, and endless serving options, this recipe is a weeknight hero you’ll turn to again and again. Whether you’re making them for lunchboxes, dinner, or a party snack, they never disappoint. Crispy, savory, and full of goodness—give them a try and see why they’re a favorite in Korean homes and beyond.

If you enjoyed this recipe, be sure to share it with your friends and family and subscribe to our blog for more Asian-inspired recipes made simple.

Print