Tuna Kimchi Pancakes are crispy, chewy, and deeply savory Korean-style pancakes made with well-fermented sour kimchi, kimchi brine, and canned tuna. They are quick to prepare, full of bold flavor, and perfect as an appetizer, snack, or simple meal.
These Tuna Kimchi Pancakes were inspired by Youn’s Kitchen Season 2, a South Korean reality travel show where the cast opens a temporary Korean restaurant in a foreign destination. After rewatching the episodes, I was tempted to try several of the dishes shown on the menu, and these kimchi tuna pancakes immediately caught my attention.
Kimchi pancakes are already a beloved Korean comfort food, but adding canned tuna gives the batter an extra savory note. The show did not provide a complete recipe, so this version is adapted from a basic kimchi pancake recipe with small adjustments to balance the tuna, flour, kimchi juice, and seasoning.
The result is a pancake with crisp golden edges and a pleasantly chewy center. The fermented kimchi brings tanginess, spice, and umami, while the tuna blends into the batter and makes the flavor richer without overpowering the dish. If your kimchi has become too sour to enjoy fresh, this tuna kimchi pancake recipe is one of the easiest and most delicious ways to use it up.
The Best Kimchi for Kimchi Pancakes
For the best kimchi pancakes, use old, sour, well-fermented kimchi rather than freshly made kimchi. Fresh kimchi can be delicious as a side dish, but it does not have the same depth of flavor needed for a bold pancake batter. Mature kimchi is tangy, pungent, and rich, which helps create a more satisfying pancake.
Do not throw away the kimchi brine. The liquid from the kimchi jar is one of the most important ingredients in the batter because it adds color, acidity, saltiness, and fermented flavor. If you make Napa cabbage kimchi at home, simply let it continue fermenting slowly in the refrigerator until it becomes pleasantly sour. That kind of kimchi is ideal for this recipe.
Finely chopping the kimchi also helps the pancakes cook evenly and makes each bite easier to eat. Many Korean home cooks use kitchen scissors to cut kimchi directly in a bowl, which is convenient and helps prevent staining the cutting board.
Choosing Flour
Korean pancake mix, also known as buchimgaru, is commonly used for Korean savory pancakes. It usually contains wheat flour along with other ingredients such as starch, rice flour, baking powder, and seasonings. This makes it convenient and helps create pancakes with a crisp texture and balanced flavor.
If you do not have Korean pancake mix, all-purpose flour works well too. For a better texture, replace a few tablespoons of the all-purpose flour with rice flour, cornstarch, or potato starch. This small change helps the pancakes become crisp on the outside while staying chewy inside.
The batter should be thick enough to hold the kimchi, tuna, onion, and green onion together, but still loose enough to spread thinly in the pan. A thinner pancake cooks more evenly and develops a crispier surface, so avoid making the batter too heavy or piling it too thickly.
More Kimchi Recipes
If you enjoy the bold flavor of kimchi, there are many ways to cook with it beyond pancakes. Sour kimchi works especially well in fried rice, kimbap, steamed buns, and rice bowls. It adds heat, acidity, and deep savory flavor to simple dishes.
- Kimchi Fried Rice
- Kimchi Kimbap
- Chicken Kimchi Mayo with Steamed Buns
- Bibimbap
Tuna Kimchi Pancakes
Ingredients
- 1 cup (225 g) Napa cabbage kimchi, drained and finely chopped
- 3 tbsp kimchi brine
- 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 gochujang, optional
- 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
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In a large bowl, combine the chopped kimchi, kimchi brine, tuna, onion, green onion, flour or pancake mix, salt, sugar, optional gochugaru or gochujang, and water. Mix until everything is evenly incorporated.
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Heat a thin but generous layer of oil in a large frying pan over medium-high heat. Using enough oil is important for crisp edges and a golden surface.
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For small pancakes, add 1 1/2 to 2 tablespoons of batter per pancake. For large pancakes, use half of the batter at a time. Spread the batter thinly and evenly with a spoon.
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Cook until the bottom is golden brown and crisp. Flip quickly and confidently with a spatula, then cook the other side until browned. For the best texture, flip each pancake only once.
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Transfer to a plate. Cut large pancakes into bite-sized pieces and serve warm, with or without the dipping sauce.
Notes
Korean pancake mix gives the best flavor and texture, but all-purpose flour can be used. For crispier and chewier pancakes, replace 2 to 4 tablespoons of the flour with rice flour, cornstarch, or potato starch.
Gochugaru or gochujang is optional. It adds color and a little extra heat to the pancakes.