If you’ve ever wondered how to make Korean food that's both simple and packed with flavor, this Spicy Tuna Jeon might just become your go-to dish. Jeon, a staple in many Korean households, is a type of savory pancake that comes in countless variations, from hobak jeon (zucchini pancakes) to kimchi jeon and more. This particular version brings together flaky canned tuna, chili heat, and an umami-rich Korean mayonnaise dip that will leave you licking your fingers. Whether you’re diving into Korean cooking for the first time or you're on the hunt for healthy Korean recipes that don’t skimp on flavor, this dish checks all the boxes.
Spicy Tuna Jeon with Korean Mayonnaise Dip
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine Korean
Servings 3 (makes about 6–8 small pancakes)
Mixing bowls You'll need two—one for the pancake batter and one for the dipping sauce.
Nonstick frying pan or cast iron skillet A well-heated pan is key for that golden, crispy crust.
Spatula Preferably a flat metal or silicone one for easy flipping.
Measuring spoons and cups Accuracy matters in seasoning and texture.
Knife and Cutting Board For prepping your aromatics and chili.
For the Spicy Tuna Jeon
- 2 cans 5 oz each of tuna in oil or water, drained
- 2 large eggs
- 1 small onion finely chopped
- 2 scallions thinly sliced
- 1 small red chili finely chopped (adjust for spice preference)
- 1 garlic clove minced
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/3 cup all-purpose flour
- 1/4 cup cornstarch makes it extra crispy
- Vegetable oil for pan-frying
For the Korean Mayonnaise Dip
- 3 tablespoons mayonnaise Kewpie preferred
- 1 tablespoon gochujang
- 1 teaspoon soy sauce
- 1 teaspoon honey or sugar
- 1 teaspoon rice vinegar
- 1 garlic clove finely grated
- A splash of water to loosen if needed
Prep the Tuna
Drain the tuna well—especially if using tuna in oil. Place it in a bowl and break it up with a fork so it's fine and flakey. This step is crucial for making sure your jeon holds together and doesn’t fall apart while frying.
Mix the Ingredients
Add the chopped onion, scallions, chili, and minced garlic to the tuna. Crack in the eggs and add gochujang, soy sauce, and sesame oil. Mix until well combined.
Add the Dry Ingredients
Sprinkle the flour and cornstarch over the mixture. Gently fold it in until the batter comes together. It should be a thick, scoopable consistency—not too runny.
Heat the Pan
Add a generous layer of vegetable oil to your frying pan and heat it over medium heat. You’re not deep-frying, but you want enough oil to crisp the edges.
Form and Fry
Spoon about 2 tablespoons of the batter per pancake into the pan, flattening slightly with the back of the spoon. Fry for about 2–3 minutes on each side, or until golden brown and crispy.
Drain and Rest
Transfer the pancakes to a paper towel-lined plate to drain excess oil.
Make the Dip
While the pancakes are frying, whisk together all ingredients for the Korean mayonnaise dip in a small bowl. Adjust consistency with a splash of water if it’s too thick.
Serve Hot
Serve the spicy tuna jeon hot, alongside the dip. Garnish with extra chopped scallions or a sprinkle of sesame seeds if you're feeling fancy.
Pairings
These crispy jeon are incredibly versatile and can be paired with a variety of Korean dishes or drinks. A few ideas:
- Side Dishes: Serve with japchae (glass noodles), a small bowl of kimchi, or even a simple cucumber salad for freshness. They also work as part of a larger spread of Korean dishes recipes like bulgogi or galbi.
- Rice: White or brown rice is a natural pairing. For something more wholesome, serve with purple multigrain rice, popular in many healthy Korean recipes.
- Soups: These pancakes go beautifully with a warm bowl of doenjang jjigae (soybean paste stew) or miyeok-guk (seaweed soup).
- Drinks: For an authentic experience, pair with a Korean drinks recipe like makgeolli (a lightly fizzy rice wine) or a non-alcoholic barley tea.
- Fusion Idea: Use the pancakes as a slider filling—stack them in a steamed bun or mini burger bun with lettuce and drizzle of the gochujang mayo.
FAQs
1. Can I use fresh tuna instead of canned?
Yes, but it should be cooked and finely chopped beforehand. Canned tuna is used for ease and texture in this specific jeon recipe Korean style.
2. What kind of tuna is best?
Tuna in oil adds richness, while tuna in water is leaner and lighter. Either works, but make sure it's well-drained.
3. Can this be made vegetarian?
Absolutely! Replace tuna with finely chopped king oyster mushrooms or mashed tofu for a veg Korean recipe. This is in the spirit of many Korean food vegetarian adaptations and still delicious.
4. Can I make this gluten-free?
Yes. Substitute the all-purpose flour with rice flour or a 1:1 gluten-free blend. The texture will be slightly different but still crisp and flavorful.
5. Is this dish freezer-friendly?
The pancakes freeze well! Let them cool completely, separate with parchment, and store in a freezer bag. Reheat in a skillet or oven for best results.
