Side dishes · Korean home cooking

Tuna and tofu patties (chamchi dubu jeon)

Name: Tuna and tofu patties (chamchi dubu jeon)
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: Firm tofu; Canned tuna, drained; Eggs; Onion; Carrot; Plain wheat flour; Soy sauce; Neutral cooking oil; Small spring onion

Soft-centered Korean pan-fried patties with canned tuna, crumbled tofu and egg. Makes about 12 small patties for two, with optional carrot and spring onion.

35 min2 servings4 stepsDifficulty: Easy

Tuna and tofu patties (chamchi dubu jeon)

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Firm tofu1 block (300 g)Original quantity: 300 g
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Canned tuna, drained1 small can (about 100 g drained)Original quantity: 100 g
Substitute available
If Canned tuna, drained is unavailable

Use instead
Canned salmon, drained

Substitute quantity
1 small can (about 100 g drained)Reference quantity: 100 g

Use ready-to-eat canned salmon, not raw fish. Drain to the same weight and remove any hard bones. Follow the same method; the egg mixture must reach 71°C in the center.
Eggs1
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Onion¼
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Carrot¼
Optional
May be omitted. Skip preparing and adding this ingredient; keep the other quantities unchanged.
Plain wheat flour4 level eating spoonsOriginal quantity: 32 g
Substitute available
If Plain wheat flour is unavailable

Use instead
Rice flour

Substitute quantity
4 level eating spoons

Use the same number of level tablespoons of ordinary rice flour. Patties will be more delicate; let the underside set before turning. Keep the egg and the other quantities unchanged.
Soy sauce1 small teaspoonOriginal quantity: 5 ml
Substitute available
If Soy sauce is unavailable

Use instead
Tamari soy sauce

Substitute quantity
1 small teaspoonReference quantity: 5 ml

Use the displayed replacement amount instead of the original, not in addition. Keep the other quantities and cooking method; check the replacement label for allergens.
Neutral cooking oil2 level eating spoonsOriginal quantity: 30 ml
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Small spring onion1
Optional
May be omitted. Skip preparing and adding this ingredient; keep the other quantities unchanged.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Drain 1 block firm tofu (300 g), wrap in a clean cloth and press gently in a sieve for 10 minutes. Drain 1 small can of tuna to give about 100 g of fish. Finely dice ¼ onion and, if using them, ¼ carrot and 1 small spring onion. Dry the vegetables so the mixture does not become watery.
Step 2

Mash the drained tofu with a fork. Mix in the tuna, 1 egg, 4 level tablespoons plain flour, 1 teaspoon soy sauce, the onion and any optional vegetables. Stir until thick and cohesive. Rest for 3 minutes so the flour absorbs moisture. The mixture should hold a soft mound rather than run across the bowl.
Step 3

Heat 1 tablespoon of the oil in a wide nonstick pan over medium-low heat. Spoon in half the mixture as 6 small patties and flatten to about 1 cm thick. Fry for 3–4 minutes per side, turning carefully once the base is firm and golden. The egg mixture must be set throughout and the center reach 71°C; lower the heat and cook longer if necessary.
Step 4

Transfer the cooked patties to kitchen paper. Add the remaining 1 tablespoon oil and cook the other 6 patties the same way, 3–4 minutes per side, checking the same 71°C center temperature. Rest for 2 minutes before serving warm. Keep the patties small and let them cool to a comfortable temperature for children.

03 / Enjoy your meal

Finished dish

Helpful tips

Makes about 12 small patties for 2 servings. 1 level tablespoon = 15 ml; 1 teaspoon = 5 ml. Contains fish, soy, egg and wheat. Refrigerate within 2 hours at 4°C or below; use within 24 hours and reheat once to 74°C throughout. Cut into small pieces and cool before serving to children.