Savory Kimchi Tuna Pancakes (Kimchi Chamchi Jeon)

In a medium bowl, combine the chopped kimchi, drained tuna, all-purpose flour, water, and egg. Mix well until just combined, being careful not to overmix.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.

Pour half of the batter into the hot skillet, spreading it evenly to form a round pancake about 6-7 inches in diameter.

Cook for 4-5 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.

Remove the first pancake from the skillet and set aside. Add the remaining 1 tablespoon of vegetable oil to the skillet and repeat with the rest of the batter.

While the second pancake cooks, prepare the dipping sauce by combining soy sauce and sesame oil in a small bowl.

Once both pancakes are cooked, slice them into wedges and serve immediately with the dipping sauce.