I had some leftover broccoli and decided to experiment a little, after the success of my vegetable jeon the other day. These Korean tuna and broccoli pancakes came out really well and I decided to share the recipe. They are so good!
What are Jeon?
Jeon (pronounced jun) is a Korean pancake and these fantastic little snacks make a great appetizer, or you could serve them as the main dish. Suitable for breakfast, lunch, dinner or just a snack, there are lots of different jeon recipes.
Making this Korean tuna and broccoli pancakes recipe is easy. Combine an egg, a couple tablespoons of flour and a handful of your main ingredient (could be mashed butterbeans, canned tuna, grated vegetables or anything else you fancy) with your preferred seasonings. You can then divide the mixture into patties and sauté them in a skillet until golden brown.
Tuna Jeon Ingredients
This Korean tuna and broccoli pancakes recipe features canned tuna, which you need to drain well first, broccoli (or you could use another kind of leftover veggies like cabbage, cauliflower or even potato – or look at the photo below right, those were made with white beans), garlic and red onion. Many jeon recipes use green onion but I didn’t have any left. The red onion flavor worked well with the tuna anyway.
I made these Korean tuna and broccoli pancakes using the food processor, first because I wanted to make these quickly, and second to see what a smooth texture would offer, since my vegetable jeon the other day were chunkier. Just throw all the ingredients into the food processor and mix for 30 seconds or until everything is finely chopped and well combined.
Divide the mixture into 2 equal sized halves, then divide it again so you have 4 even size pieces, and one final time so you end up with 8 little pancakes.
Heat some PAM, Frylight or similar spray oil in a pan and fry the pancakes until they are golden brown, tossing them a few times. Some people cook these in a few tablespoons of oil but I prefer to cut the calories and use spray oil.
What to Serve with Korean Tuna and Broccoli Pancakes
You can serve Korean tuna and broccoli pancakes with chili sauce on the side or, like I did, with hoisin sauce. Either of those would go well. OK hoisin sauce isn’t Korean, but it suits the flavor of the pancakes so well.Print
Korean Tuna and Broccoli Pancakes
Starring tuna and broccoli, as well as garlic, soy sauce and other flavorful ingredients, these little pancakes are seriously delicious. Serve them hot for the best results.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 2 1x
- Category: Appetizer
- Cuisine: Korean
- 7 oz (200g) can tuna in water, drained
- 1 egg
- 2 garlic cloves
- 2 tablespoons red bell pepper
- ½ red onion
- 2 tablespoons all-purpose flour (plain flour)
- Handful of leftover cooked broccoli
- Soy sauce, salt and pepper, to taste
- Cooking spray
- Put all the ingredients in the food processor and whiz for 30 seconds or until well mixed.
- Shape the mixture into 8 pancakes and pan-fry in cooking spray until crisp and golden brown.
- Feel free to swap the broccoli for any leftover cooked vegetables
- Serving Size: 1/2 the Recipe...
- Calories: 220
Keywords: korean tuna pancakes, korean jeon with tuna