Crispy Tuna Kimchi Pancakes with Tangy Soy Dipping Sauce

Tuna Kimchi Pancakes are crispy, chewy savory pancakes made from a simple batter of well-fermented kimchi combined with canned tuna. They deliver bold umami and a pleasant tang from the kimchi, resulting in a quick, satisfying appetizer or snack inspired by Korean home cooking.

This version of Tuna Kimchi Pancakes was inspired by dishes seen on the travel-and-food program Youn’s Kitchen. While the show highlighted the dish as an appetizer, it didn’t provide a full recipe, so this adapted recipe builds on a classic kimchi pancake base and adds canned tuna for extra savory depth. The bright, fermented notes of sour kimchi dominate the flavor, while tuna contributes a subtle, hearty savory layer that makes the pancakes more filling.

These pancakes crisp up nicely on the outside while remaining tender and slightly chewy inside. They are ideal for using up a jar of ripened kimchi and can be served as an appetizer, snack, or light meal. Serve them warm with a simple dipping sauce to balance the tangy, salty flavors.

The Best Kimchi for Kimchi Pancakes

For flavorful kimchi pancakes, use old, well-fermented kimchi rather than fresh kimchi. Ripened kimchi has deeper, tangier flavors and a stronger aroma that translate into a more savory pancake. If you make your own napa cabbage kimchi at home, you can control spiciness and salt, and you’ll often finish a jar quickly by turning it into dishes like these pancakes.

When preparing the batter, reserve a small amount of the kimchi brine; it adds valuable acidity and seasoning to the batter. Chop the kimchi finely so it distributes evenly, and drain excess liquid so the batter isn’t too watery.

Choosing Flour

Korean pancake mix (buchimgaru) is commonly used for savory pancakes and gives a crisp exterior and light chew. If you don’t have that mix, all-purpose flour works well. For a crisper, chewier texture, replace two to four tablespoons of all-purpose flour with rice flour, cornstarch, or potato starch.

More Kimchi Recipes

If you enjoy kimchi, try other popular kimchi-based dishes such as kimchi fried rice, kimchi kimbap, chicken kimchi mayo with steamed buns, and bibimbap. Kimchi adds acidity, spice, and umami to many recipes and pairs well with eggs, rice, noodles, seafood, and poultry.

• Kimchi Fried Rice
• Kimchi Kimbap
• Chicken Kimchi Mayo with Steamed Buns
• Bibimbap

Tuna Kimchi Pancakes

Crispy, chewy kimchi pancakes made with ripened napa cabbage kimchi and canned tuna. Ready in about 30 minutes.

Author: Jaja Bakes

Course: Appetizer, Snack | Cuisine: Korean

Servings: 8 small pancakes (or 2 large pancakes)

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Rating: 4 from 1 vote

Ingredients

• 1 cup (225 g) napa cabbage kimchi, drained and finely chopped
• 3 tbsp kimchi water
• 1/2 can (85 g) tuna, drained
• 2 tbsp finely diced onion
• 2 tbsp chopped green onion
• 1/2 cup (65 g) Korean pancake mix or all-purpose flour
• 1/2 tsp salt
• 1/2 tbsp sugar
• 1 tsp gochugaru or a small amount of gochujang (optional, for color and heat)
• 1/4 cup (60 ml) water

Dipping Sauce

• 1 tbsp soy sauce
• 1 tbsp water
• 1/2 tsp rice vinegar
• 1/2 tsp sugar

Instructions

1. In a large bowl, combine the chopped kimchi, kimchi water, drained tuna, diced onion, green onion, flour or pancake mix, salt, sugar, optional gochugaru/gochujang, and water. Mix until the batter is evenly incorporated but not too watery.
2. Heat a large frying pan over medium-high heat and add a generous thin layer of oil. Adequate oil is key to achieving a crisp exterior.
3. Spoon 1½–2 tablespoons of batter for small pancakes or half the batter for a large pancake into the pan. Spread the batter evenly and thinly with a spoon.
4. Cook until the bottom turns golden brown, then flip the pancake once and cook the other side until golden. Flip confidently and only once for best texture.
5. Transfer cooked pancakes to a plate, cut into bite-sized pieces if desired, and serve warm with the dipping sauce. These are best eaten fresh and hot.

Notes

• Using kitchen scissors to chop kimchi is common in Korean kitchens and helps avoid stained cutting boards.
• Korean pancake mix will give the crispiest result, but all-purpose flour is an acceptable substitute. For extra crispness and chew, replace 2–4 tablespoons of all-purpose flour with rice flour, cornstarch, or potato starch.
• Gochugaru or gochujang is optional. It enhances color and adds subtle heat but is not required for delicious pancakes.
• Reserve some kimchi brine to season the batter instead of adding extra salt; it contributes acidity and depth.

Nutrition (per small pancake)

Calories: ~48 kcal | Carbohydrates: 8 g | Protein: 3 g | Fat: 0.3 g | Sodium: 376 mg