Tuna Pancakes (Chamchijeon) — Maangchi
Creator video linked from the 2025 updated recipe. This version additionally checks the egg-containing patties reach 71°C.
Official cooking video · Maangchi · YOUTUBEKorean Canned Tuna, Egg and Onion Patties (Chamchijeon)
Six small Korean tuna patties made from drained canned tuna, egg and onion, divided between two diners. Adapted from Maangchi with an explicit fully-cooked egg check.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Drain the 142 g can of tuna in a sieve; lightly press out excess liquid with a spoon and transfer tuna to a bowl.
- 02
Add 1/4 cup chopped onion, one minced garlic clove, 1/2 tsp salt, 1/4 tsp pepper, one egg, 5 ml sesame oil and 1 tbsp flour; mix thoroughly.
- 03
Divide the mixture into six portions. Heat 30 ml oil in a nonstick skillet over medium heat and flatten into six roughly 5 cm patties.
- 04
Cook about two minutes until the underside is golden; turn and cook about two minutes on the other side. Cook in batches if necessary and avoid oil splashes.
- 05
Check the thickest patty in the center with a thermometer: the egg mixture should reach at least 71°C (160°F). Continue cooking and turning as needed. Serve six thoroughly cooked patties in two portions.
Before you cook
Contains fish (tuna), egg, wheat and sesame. Check packaged-food labels and do not taste raw egg batter. Cook the thickest patty to at least 71°C (160°F). Refrigerate leftovers in shallow containers within two hours at 4°C (40°F) or less and reheat to 74°C (165°F).
Allergens: fish (tuna), egg, wheat/gluten (flour), sesame (oil), check packaged tuna for other allergens
Image & source credits
AI-generated illustration; this is not an actual food photograph.
Original AI-created illustration of Six golden tuna patties. Not a photograph of a dish actually cooked.
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