Crispy and Savory Oyster Pancake (Guljeon)
How to Make a Delicious Oyster Pancake with Fresh Oysters
Oysters are in season, making them incredibly fresh and flavorful! When I visited the market, it was bustling with ingredients for kimchi making, and the fishmongers had an abundance of seafood like shrimp, croaker, and oysters, perfect for adding to kimchi. Seeing the fresh oysters, I couldn’t resist buying some. I enjoyed half of them raw right away and decided to make pancakes with the remaining half. The chewy texture of the oysters combined with the crispy pancake batter is truly a delicacy.
Main Ingredients- 200g fresh oysters
- 1 cup pancake mix or all-purpose flour
- 2 fresh eggs
- A little green onion, finely chopped
Cooking Instructions
Step 1
First, gently rinse the oysters in cold saltwater (about 1/2 teaspoon of salt). Swirl them gently to clean without breaking them. Rinse 2-3 times until the water runs clear. Drain the washed oysters thoroughly in a sieve. Any remaining water can make the pancakes soggy.
Step 2
In a wide bowl, prepare 1 cup of pancake mix (or all-purpose flour). In another bowl, crack 2 fresh eggs and whisk them together with the finely chopped green onions. This creates an egg batter with a subtle onion aroma, enhancing the flavor.
Step 3
Lightly coat the drained oysters with the flour mixture, ensuring they are evenly covered. Gently shake off any excess flour. Next, dip each floured oyster into the prepared egg batter, making sure it’s fully coated. This step ensures the oysters stick well and create a nice crust.
Step 4
Heat a pan over medium heat and add a generous amount of cooking oil. Carefully place the egg-battered oysters into the hot oil, leaving some space between them to prevent sticking and ensure even cooking. Once one side is golden brown and crispy, flip the oysters and cook the other side until golden brown as well. Pan-fry until both sides are perfectly crisp for a delicious oyster pancake. Serve with soy sauce for dipping.
