How long does it take to make Kimchi Tuna Pancakes?

About 22 minutes in total: 10 minutes of prep and 12 minutes of cooking.

How many servings does this Kimchi Tuna Pancakes recipe make?

This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.

Where does this Kimchi Tuna Pancakes recipe come from?

It was shared by Joe Chu on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Kimchi Tuna Pancakes – 22-Minute Recipe

Name: Kimchi Tuna Pancakes – 22-Minute Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 cup kimchi; 1.5 cup flour; 1.5 cup water; 1 jalapeno; a pinch salt; 1 cup green onion; 10 oz light canned tuna in water; 1 tbsp gochugaru; a second spray spray oil

Crispy Korean-style pancakes that blend tangy kimchi with protein‑rich tuna, bright green onions, and a hint of jalapeño heat. The batter cooks up golden and crunchy, making a satisfying low‑calorie snack or side dish.

Recipe by Joe Chu· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

10 min

Cook Time

12 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

22 min estimated total time for 2 servings.

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Korean Pancake High Protein Low Calorie

Ingredients

4 cup kimchi
1 1/2 cup flour
1 1/2 cup water
1 jalapeno
a pinch salt
1 cup green onion
10 oz light canned tuna in water
1 tbsp gochugaru
a second spray spray oil

Instructions

1
Finely slice the green onions and dice the jalapeño; set aside.
2
Roughly chop the kimchi if the pieces are large, then place it in a large mixing bowl.
3
Add the sliced green onions, diced jalapeño, flour, and water to the bowl.
4
Stir in the drained, flaked tuna, gochugaru, and a pinch of salt; whisk until the mixture forms a smooth, pourable batter with no lumps.
5
Heat a non‑stick skillet over medium heat (about 350°F / 347°F) and lightly coat the surface with a quick spray of oil.
6
Once the pan is hot, pour approximately 1/3 cup of batter into the skillet, spreading it thinly with the back of a spoon to form a round pancake.
7
Cook for 2–3 minutes, or until the edges turn golden brown and the bottom is crisp; the pancake should lift easily when the pan is gently shaken.
8
Using a large plate or a spatula, carefully flip the pancake and cook the other side for another 2–3 minutes until equally crisp and golden.
9
Transfer the cooked pancake to a serving plate, repeat the process with the remaining batter, spraying the pan again as needed.
10
Serve the pancakes hot, optionally garnished with extra sliced green onion or a drizzle of soy sauce for added flavor.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Prep aromatics first

Slice the green onions and dice the jalapeño before adding any other ingredients.

Whisk to a smooth batter

Mix flour, water, and other ingredients until the batter is pourable with no lumps.

Spray the pan each batch

Lightly coat the skillet with a quick spray of oil before pouring each pancake.

Flip when edges lift

Turn the pancake once the edges turn golden and the pancake lifts easily when the pan is shaken.

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