Tuna Kimchi Cakes with Soy – Ginger Dipping Sauce are crispy, delicious and packed with flavor! They can be made with pantry items you probably already have on hand!
Got tuna? Canned tuna is something most of us always have on hand. Given the rise in the popularity of Korean food and the kimchi craze, you probably have that too!
Tuna Kimchi Cakes with Soy – Ginger Dipping Sauce is a delicious, freezer-friendly way to put them all together!
How to make Tuna Kimchi Cakes with Soy – Ginger Dipping Sauce:
- When making these cakes, combine all the other ingredients first, then add the tuna. Adding the tuna last ensures everything will be evenly distributed.
- Because I make so many fish cakes for my personal chef clients, I’ve found forming each one by hand tedious and the results are often uneven. For even-sized cakes and to expedite the process, I use a 1/3-cup measuring cup. I simply pack the fish mixture into the measuring cup about three-quarters of the way then invert it onto a baking sheet. If there’s a little bit of mixture left, I simply add it in even amounts to all the other fish cakes.
- Once formed, it’s a good idea to chill the cakes for an hour or two before frying. If you are in a hurry, place them in the freezer for 30 minutes or so. Chilling helps them “set up” so they’ll be easier to fry.
- While the fish cakes are chilling, mix up the soy-ginger dipping sauce.
- Coat the tuna cakes with panko breadcrumbs before frying. The panko creates a lovely, crispy exterior.
- Heat the oil to where it’s shimmering then add a pinch or two of the panko breadcrumbs. If the panko browns quickly, the oil is ready.
- When nicely browned on both sides, place on a cooling rack to drain. You never want to put fried food on paper towels because the bottom will get soggy. Placing the fried Tuna Kimchi Cakes on a cooling rack to drain rather on paper towels ensures the bottom will stay nice and crispy.
The result is a golden, crispy exterior with that delicious tuna interior that’s laced with the amazing flavor of kimchi!
If desired, serve the Tuna Kimchi Cakes over peppery arugula for a lovely, light and elegant meal!
More fish and seafood cake recipes you’ll love!
- Maryland-Style Crab Cakes
- Thai Salmon Cakes with Basil – Lime Mayonnaise
- Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise
More Korean recipes!
- Easy Homemade Kimchi
- Korean Braised Chicken Thighs
- Vegan Korean Tofu Lettuce Wraps with Tahini Gochujang Sauce and Spicy Slaw
- Korean Braised Beef Short Ribs
Helpful tools and equipment (Affiliate Links):
As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.
Tuna Kimchi Cakes with Soy Ginger Dipping Sauce
Tuna Kimchi Cakes with Soy-Ginger Dipping Sauce are crispy, delicious and packed with flavor! They can be made with pantry items you probably already have on hand!
Ingredients
- TUNA CAKES
- 3/4 cup cabbage kimchi, drained and chopped
- 1 bunch scallions, white and light green parts only, finely chopped
- 1 tablespoon minced ginger
- 1 large egg, beaten
- 1/2 cup panko (regular or gluten-free), plus more for coating cakes
- 3 (5-ounce) cans tuna in water, drained (reserve water)
- 3/4 cup canola, corn or vegetable oil, for frying
- Arugula, for serving (optional)
- SOY - GINGER DIPPING SAUCE
- 1/2 cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
Instructions
- TUNA CAKES: Combine first 5 ingredients in a bowl and stir to combine. Add the tuna along and stir, flaking the tuna as you go. Add just enough of the reserved water from the can as necessary to moisten the cakes enough so that they hold together.
- Using a 1/3-cup measuring cup, pack the tuna mixture into the measuring cup approximately 3/4 of the way. Invert onto a baking sheet.
- Chill for 30 minutes in the freezer or 2 hours in the refrigerator.
- Heat oil in a nonstick skillet or saute pan over medium-high heat until shimmering. Sprinkle each tuna cake with a little panko, then carefully place in the hot oil. Brown 2-3 minutes or until golden, top with panko again, then carefully flip. Brown the second side for 2-3 minutes or until golden. Transfer to a cooling rack set over aluminum foil or on a baking sheet. Repeat with remaining cakes.
- Serve over arugula if desired.
- SOY - GINGER DIPPING SAUCE: Combine all ingredients in a small bowl and whisk to combine.
Notes
FREEZER-FRIENDLY: Store in an air-tight container for up to 3 months. To reheat, place frozen cakes on a baking sheet. Preheat oven to 350 degrees and heat for 22 to 25 minutes or until heated through.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 424Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 116mgSodium: 3062mgCarbohydrates: 40gFiber: 4gSugar: 15gProtein: 35g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Gina says
These fish cakes and dipping sauce are absolutely delicious and easy to make. My family raved and loved them. I substituted cilantro stalks for the scallions (which was what I had on hand) and that worked well. I will try them again but likely add another egg to bind them together better. Thanks for sharing.
Carol says
Hi, Gina, Thanks so very much and glad everyone enjoyed! I strive for no-waste cooking so love the idea of using the cilantro stems in this way! Thanks again!
Colleen says
The recipe says to drain the water from the tuna but then
goes on to instruct to use the water from the tuna. Use it or don’t use it? Thanks!
Carol says
Hi, Colleen, Thanks so very much for your question. Some brands of tuna have a lot of water in them while others don’t. If there’s not a lot of water, you could probably get away with not draining. I’ve clarified the recipe; drain the water but reserve it. Then, as you’re forming the cakes, add just enough of the water back in to moisten the cakes enough so that they hold together. Hope that clears it up! Thanks again and hope you enjoy!
Monica | Nourish & Fete says
These look absolutely divine – I’d love to make a batch for a simple weeknight dinner! And I agree with everything you wrote about the importance of sustainability – I will definitely keep an eye out for this brand, I’d love to feel confident that I’m putting a quality and sustainable product on the table!
Sara says
What a delicious combination of flavors! These cakes would be great for a different fish friday meal at my house!
Sues says
I’m a big fan of tuna cakes, but these ones are seriously PERFECTLY crisped!! And that dipping sauce sounds out of control delicious!
Carol says
Thanks, Sue! The panko on the outside is what does it.
Paige says
I can almost taste these!! Love the crunchy edges ….they look delicious too! And I would buy this tuna based on the info you provided…nice job!
Carol says
Thanks, Paige!
Meredith says
Ginger and soy are two of my most favorite flavors… how is it that I have never made a fish cake like this? Do you think canned salmon would also work well in this recipe?
Carol says
Hi, Meredith, Sure! I think canned salmon would work fine. Do give the tuna a try if you can find it. Hope you enjoy!
Kathryn @ FoodieGirlChicago says
These look so tasty and I love that you added kimchi to them! These are definitely going on my weeknight dinner list!
Carol says
Thanks, Kathryn! Hope you enjoy!
Nicoletta @sugarlovespices says
We care about sustainability as well, so it’s good to know more brands are adamant about that now. Love that Wild Selections also support WWF! As for your tuna kimchi cakes, they look spectacular, Crunchy on the outside, soft and succulent on the inside. The Korean-inspired flavors are amazing.
Carol says
Thanks, Nicoletta! I’ve very careful about where my fish and seafood comes from so was very impressed with Wild Selections!
Jordan says
We have been on a tuna patty kick lately – I rediscovered how much I love them! I can’t believe I’ve never thought to add kimchi. You are a genius! I am trying these next week.
Carol says
Thanks, Jordan! Hope you enjoy!
Marisa Franca says
We love our tuna but I haven’t seen this brand. I’ll keep my eye out for it. I’m glad that they are concerned about sustainability!! Now, this recipe is a dish I have to make for my son — he’s in South Korea right now. He loves the food and he’d be so surprised if I made it for him.
Carol says
Thanks, Marisa! Definitely give it this tuna a try! It also comes oil-packed so perfect in salads.
Jenni says
Wow, these crispy cakes look so amazing!! And that dipping sauce! Yes, please!!
Veena Azmanov says
We love tuna cakes in our home but I have never used kimchi or soy sauce in mine. I love how wondeful these flavors sound. I love kimchi very much and it always reminds me of my trips to south korea. That’s where I ate it the most. Love spicy food!
Carol says
Thanks, Veena! The gochujang in the dipping sauce really bring the Korean influence out.
Gloria says
I love how you have taken canned tuna and elevated it. What a great and economical way to enjoy it. This is perfect to whip up any night of the week for dinner. I would even use it as an appetizer. I will have to give this great seafood recipe a try.
Carol says
Thanks, Gloria! It’s great tuna to begin with but with kimchi it really rocks! Hope you enjoy!
Kate says
It is so good to hear that there are some seafood companies that care about sustainability! Even though I am a vegetarian, I do miss fish the most sometimes.
Carol says
Thanks, Kate! I was super-impressed with their quality. Perhaps you could work this recipe with tofu? Thanks again!