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Korean Style Tuna Cakes

, Edit

Korean style tuna cakes are particularly popular among kids. It will make a great snack or banchan (side dishes) in their lunch box !


Until recently, I didn’t realise that there are tuna cakes (also known as tuna patties) available in another cuisine! I don’t know what influenced what, I want to share how our family enjoys tuna cakes.

KOREAN STYLE TUNA CAKES AND CHAMCHIJEON

In Korea, we have Chamchijeon (참치전). Roughly translated, it means tuna pancakes. (Though they are different to a typical Korean pancake as there isn’t much ‘batter’ so to speak.)
Chamchijeon is more thinly spread than the typical tuna cakes, and it’s reliant on egg as a glueing agent. So it is slightly eggy. (You can definitely see the egg colour in the bottom of the cake.)
Also, you don’t shape it before you cook it (like you would do for the tuna cakes or patties), but rather, you use a spoon to gently place the scoop of tuna/vegetable/egg mixture.





INGREDIENTS FOR TUNA CAKES (SERVES 4)


MAIN

·         185g/6.5 ounces canned tuna (net weight of the tuna 130g/4.6 ounces, FYI, the tuna was in spring water), drained
·         1 large egg, beaten
·         20g/0.7 ounces green onion, finely chopped
·         45g/1.6 ounces brown onion, finely chopped
·         1 red cayenne chilli (15g/0.5 ounces)
·         1 green cayenne chilli (10g/0.4 ounces)
·         1 tsp all purpose flour
·         1/8 tsp fine sea salt
·         A few sprinkles of ground black pepper
·         (optional) 1/2 cup panko (Japanese bread crumbs) – Use this if you love crunchy texture. It also helps with holding the tuna cake firm.
·         Some cooking oil (I used rice bran oil)
* You can replace the chillies with bell peppers/capsicum.

DIPPING SAUCE (MIX THESE IN A BOWL UNTIL THE SUGAR DISSOLVES)

·         1 Tbsp soy sauce
·         1 Tbsp water
·         1 Tbsp rice vinegar
·         2 tsp white sugar
* 1 Tbsp = 15 ml, 1 Cup = 250 ml

HOW TO MAKE KOREAN TUNA CAKES

1.Combine all the main ingredients (except for the panko if you’re using it, and the cooking oil) thoroughly in a mixing bowl. Divide the mixture into four sections to make 4 medium sized tuna cakes. (You can make smaller or bigger cakes per your preference. Just know that the larger the cake, the longer it takes to cook.) Make round shaped patties with each divided mixture.
2. (Optional) Coat each tuna cake with the panko.
3. Heat a non-stick frying pan (or well-seasoned cast iron skillet) over medium-high heat and add some cooking oil. (If you are using panko, add oil more generously.) Gently place the tuna cakes into the pan and cook both sides until browned, about 3 to 4 minutes each side. (Panko crumbed patties will take slightly longer to cook. For these, once both sides are golden brown, reduce the heat to medium-low and cook covered until the inside is cooked.)
4. Serve with the dipping sauce. (They taste best while still hot.)



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