Altoran Oyster Pancakes: Enhanced Flavor with Special Garlic-Infused Egg Batter
Altoran Oyster Pancakes
This recipe for oyster pancakes is from Chef Im Sung-geun, featured on KBS’s ‘Everything Can Be Asked’ and MBN’s ‘Altoran’. What makes these pancakes unique is the addition of garlic juice to the egg batter, creating a refreshing and clean flavor profile. The combination of chewy oysters and crisp peppers is exquisite. Enjoy these special oyster pancakes, perfect as a side dish with makgeolli or soju, right in your own kitchen.
Ingredients- 1 cup fresh oysters
- 3 large eggs
- 1/2 cup pancake mix (buchim garu)
- 2 Tbsp minced red bell pepper
- 2 Tbsp minced green chili pepper (cheongyang pepper)
- 1 Tbsp garlic juice (freshly squeezed)
- A little cooking oil (for greasing the pan)
Cooking Instructions
Step 1
Rinse the fresh oysters in a sieve. Bring a pot of water to a boil, then add the oysters and blanch for about 10 seconds only. Be careful not to overcook, as this can make the oysters tough. Immediately transfer the blanched oysters to cold water to cool them down, then drain them thoroughly in a sieve. You can gently pat them dry with paper towels for better results. (Tip: You can skip the step of soaking the oysters in radish juice for 3 minutes and still achieve delicious results.)
Step 2
Place the drained oysters in a bag or bowl with the pancake mix. Gently shake or toss to coat the oysters evenly with the flour. This helps prevent the oysters from breaking apart during cooking and ensures a crispier finish.
Step 3
Finely mince the red bell pepper and green chili pepper. If you enjoy a spicier kick, increase the amount of green chili peppers. For a milder flavor, use more red bell peppers.
Step 4
In a large bowl, crack the 3 eggs. Add the garlic juice. The garlic juice helps to eliminate any raw oyster smell and adds a refreshing, clean taste. Whisk the eggs and garlic juice together until well combined. Then, dip the flour-coated oysters into the egg mixture, coating them evenly.
Step 5
Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully place the egg-coated oysters into the hot pan, one by one. Top each oyster with the minced red and green peppers. Gently press down on the oysters with a spatula or chopstick while frying. Cook for about 15 seconds on each side until golden brown and crispy on the outside, while remaining tender inside. Avoid overcooking to maintain the oysters’ tenderness.
Step 6
Arrange the golden-brown oyster pancakes on a serving plate. Serve immediately while warm for the best ‘crispy outside, tender inside’ experience.
