Tuna Kimchi Cakes with Soy-Ginger Dipping Sauce
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55 minutes
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
Tuna Kimchi Cakes with Soy-Ginger Dipping Sauce
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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 cans (5-ounce each) tuna in water - drained with water reserved
- 3/4 cup canola oil - or 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
Serving: 1 | Calories: 448kcal | Carbohydrates: 10g | Protein: 6g | Fat: 44g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1697mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
What a delicious combination of flavors! These cakes would be great for a different fish friday meal at my house!
I’m a big fan of tuna cakes, but these ones are seriously PERFECTLY crisped!! And that dipping sauce sounds out of control delicious!
Thanks, Sue! The panko on the outside is what does it.
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!
Thanks, Paige!
I’m a big fan of tuna cakes, but these ones are seriously PERFECTLY crisped!! And that dipping sauce sounds out of control delicious!
I’m a big fan of tuna cakes, but these ones are seriously PERFECTLY crisped!! And that dipping sauce sounds out of control delicious!
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!
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!
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?
Hi, Meredith, Sure! I think canned salmon would work fine. Do give the tuna a try if you can find it. Hope you enjoy!
These look so tasty and I love that you added kimchi to them! These are definitely going on my weeknight dinner list!
Thanks, Kathryn! Hope you enjoy!
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?
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?
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.
Thanks, Nicoletta! I’ve very careful about where my fish and seafood comes from so was very impressed with Wild Selections!
These look so tasty and I love that you added kimchi to them! These are definitely going on my weeknight dinner list!
These look so tasty and I love that you added kimchi to them! These are definitely going on my weeknight dinner list!
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.
Thanks, Jordan! Hope you enjoy!