Oyster Pancakes (Gujeon): Crispy & Savory Winter Delicacy
How to Make Delicious Oyster Pancakes (Gujeon): A Perfect Winter Treat
Today, we’re making Gujeon, a special delicacy made with fresh oysters. While raw oysters dipped in spicy red chili sauce are delicious, pan-fried oyster pancakes with a soy-dipping sauce are equally delightful. This recipe is perfect for a cozy meal, especially on a rainy day, perhaps with a glass of makgeolli (Korean rice wine). Let’s dive into making these irresistible oyster pancakes!
Oyster Pancake Ingredients
- 400g fresh oysters (cleaned and drained)
- 2 large eggs
- 1 cup (approx. 100g) Korean pancake mix (buchim garu)
- 1 tsp salt (adjust to taste based on oyster’s natural saltiness)
- 3 Tbsp cooking oil (for frying)
- 1 Korean green chili pepper (optional, finely minced)
- 3 Tbsp soy sauce (for dipping sauce)
- 1 Tbsp vinegar (for dipping sauce)
Cooking Instructions
Step 1
First, gently rinse the fresh oysters under cold running water to clean them thoroughly. Inspect for any shell fragments or impurities. Drain them well in a sieve. It’s crucial to remove excess moisture, as it can prevent the batter from adhering properly and make the pancakes soggy. You can also pat them dry with paper towels.
Step 2
In a bowl, combine the drained oysters with 1 cup of Korean pancake mix and 1 tsp of salt. Gently toss to coat each oyster evenly with the flour mixture. The pancake mix will absorb some of the oysters’ moisture, contributing to a crispier texture. If you enjoy a bit of heat, mix in the finely minced Korean green chili pepper at this stage.
Step 3
In a separate bowl, whisk the 2 large eggs until smooth and well combined. Carefully pour the beaten egg mixture over the floured oysters, gently tossing to coat them evenly. The egg coating will help bind the oysters, prevent them from breaking apart during cooking, and add richness to the flavor.
Step 4
Heat 3 Tbsp of cooking oil in a non-stick pan over medium-low heat. Arrange the egg-coated oysters in a single layer in the hot pan. Cook for a few minutes on each side until golden brown and crispy. Ensure they don’t stick to the pan and cook them evenly until beautifully golden and cooked through.
Step 5
While the oysters are frying, prepare the dipping sauce. In a small bowl, mix 3 Tbsp of soy sauce with 1 Tbsp of vinegar. This 3:1 ratio is a good starting point, but feel free to adjust the vinegar amount to your preference for a tangier sauce. You can also add a pinch of minced garlic or red pepper flakes for extra flavor.
Step 6
Once the oyster pancakes are golden and perfectly cooked, transfer them to a serving plate. Serve immediately with the prepared soy-vinegar dipping sauce. These freshly made, warm, and savory oyster pancakes are a delightful treat on their own, and are especially wonderful when enjoyed with rice or a cold glass of makgeolli on a rainy day. Enjoy your homemade Gujeon!
