Oyster and Scallion Pancake (Gul Pajeon): Crispy and Delicious Recipe
The Perfect Combination of Fresh Oysters and Scallions! Homemade Oyster and Scallion Pancake (Gul Buchimgae) Recipe
Introducing a Gul Pajeon recipe featuring the exquisite taste of chewy, seasonal oysters paired with crisp scallions. Because this is a home-cooked meal, it generously uses plenty of oysters, making it nutritious and incredibly delicious, perfect for the whole family to enjoy. It’s also an excellent side dish for drinks, especially makgeolli or a cold beer. This recipe includes detailed steps, making it easy for anyone to follow. Be sure to try making this delightful oyster and scallion pancake!
Ingredients (Makes approx. 2 pancakes)- 170g Scallions
- 102g Fresh Oysters
- 1 Shiitake Mushroom
- 1 Red Chili Pepper
- 1 Green Chili Pepper (optional, for adjusting spiciness)
Batter Ingredients- 30g Tempura Flour (adds a crispy texture)
- 30g Pancake Mix (provides the basic flavor)
- 65-70ml Water (adjust batter consistency based on ingredients)
- 1 Egg (adds softness and richness to the batter)
- 1 Tbsp Sesame Oil (for a nutty aroma)
- 1/8 tsp Salt (for basic seasoning)
- 30g Tempura Flour (adds a crispy texture)
- 30g Pancake Mix (provides the basic flavor)
- 65-70ml Water (adjust batter consistency based on ingredients)
- 1 Egg (adds softness and richness to the batter)
- 1 Tbsp Sesame Oil (for a nutty aroma)
- 1/8 tsp Salt (for basic seasoning)
Cooking Instructions
Step 1
Begin by carefully cleaning the fresh oysters. Gently remove any visible shell fragments or impurities. Then, lightly sprinkle 1 tablespoon of salt over the oysters.
Step 2
When washing the oysters, avoid scrubbing them too harshly. Use your hands or a kitchen utensil to gently stir and rinse them softly. Repeat this process 3-4 times until the oysters are thoroughly clean. After washing, drain them well in a sieve. Properly draining the oysters is crucial for a crispy pancake.
Step 3
Trim the ends of the cleaned scallions and cut them into lengths of about 5-6 cm (approximately 2-2.5 inches). Cutting them to a manageable size will make them easier to cook.
Step 4
Slice the shiitake mushroom thinly. The mushroom will add a rich umami flavor to the pancake.
Step 5
Finely chop the red chili pepper and the green chili pepper (if using). These add vibrant color and a pleasant spicy kick.
Step 6
In a large bowl, combine the tempura flour and pancake mix. Add the egg, salt, sesame oil, and the measured water. Whisk or stir until the batter is smooth and free of lumps. The consistency should be neither too thin nor too thick. (Start with 65ml of water and add a little more if needed to reach the desired consistency.)
Step 7
Add the prepared scallions, oysters, mushrooms, and chili peppers to the batter. Gently mix everything together with a spoon or spatula, ensuring all ingredients are lightly coated with the batter. Be careful not to mash the oysters.
Step 8
Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Once the oil is hot, pour in the pancake mixture and spread it thinly using a spatula or ladle. Spreading it thinly is key to ensuring it cooks through evenly and becomes crispy.
Step 9
Once one side is golden brown and cooked, carefully flip the pancake using a spatula. Drizzle a little more oil around the edges of the pan after flipping to help achieve extra crispiness.
Step 10
Gently press down on the pancake with the spatula while it cooks to make it even thinner and crispier. Once the other side is also golden brown and crisp, transfer the finished pancake to a serving plate. Cut it into desired portions and serve with a dipping sauce, such as soy sauce with vinegar and chili flakes, for a delightful meal!
