Plump and Delicious Oyster Pancakes
How to Make Tender and Flavorful Oyster Pancakes
Do you find yourself craving the unforgettable taste of oyster pancakes from your travels? Today, we’re sharing a recipe for ‘Plump Oyster Pancakes’ that perfectly balances flavor and nutrition with fresh oysters and a colorful mix of vegetables. Oysters are beloved for their rich nutrients and deep ocean flavor, making them a versatile ingredient. It’s said that pairing them with lemon or foods rich in Vitamin C helps with the absorption of oyster nutrients, so consider adding a squeeze of lemon to your gochujang or soy-vinegar dipping sauce! Enjoy a special treat with these crispy on the outside, tender on the inside oyster pancakes!
Oyster Pancake Ingredients
- 200g fresh oysters
- 2 Tbsp chopped green onions
- 1 Tbsp finely minced onion
- 1 Tbsp finely minced carrot
- 1/2 Tbsp chopped red chili pepper (optional)
- 1/2 Tbsp chopped green chili pepper (optional)
- 3 Tbsp pancake mix (buchim garu)
- 1 tsp minced garlic or garlic juice
- Vegetable oil for frying
Cooking Instructions
Step 1
First, finely chop the chili peppers. Then, finely mince the onion and carrot to a size similar to the oysters. Mincing the vegetables to match the oyster size ensures they blend harmoniously when pan-fried, resulting in a more delicious pancake.
Step 2
To wash the fresh oysters, add a couple of drops of vinegar to cold water and gently rinse them only 1-2 times. Rinsing too much or too vigorously can strip away the oysters’ natural flavor and nutrients, so handle with care.
Step 3
Oysters contain a lot of moisture, which can make the pancakes soggy if not handled properly. To prevent this, briefly blanch the oysters in boiling water for exactly 10 seconds. Immediately after blanching, rinse them in cold water to cool them down. Then, drain them thoroughly in a colander. This process helps retain the oysters’ plump and firm texture.
Step 4
Once the blanched oysters have had their water drained, place them in a mixing bowl. Add the pre-minced onion, carrot, chili peppers, green onions, and 3 tablespoons of pancake mix. Oysters are naturally salty, so you likely won’t need to add any extra salt.
Step 5
In a separate small bowl, whisk the eggs. Add 1 teaspoon of minced garlic or garlic juice to the eggs. This step effectively neutralizes any fishy smell from the oysters and enhances the overall savory flavor (umami).
Step 6
Pour the egg mixture with garlic into the bowl containing the oysters, vegetables, and pancake mix. Gently stir everything together until well combined. Ensure all ingredients are evenly distributed.
Step 7
Now, it’s time to pan-fry the pancakes. Preheat a non-stick pan over medium-low heat for about 2-3 minutes. Then, scoop spoonfuls of the oyster mixture onto the hot pan, shaping them into round pancakes. You can make them any size you prefer.
Step 8
Once the pancake starts to turn golden brown, flip it after about 30 seconds. Cook the other side for another 30 seconds, then flip it one more time and cook for an additional 15 seconds. (Preheat then cook 15s -> Flip and cook 30s -> Flip again and cook 15s). Cooking for a total of about 1 minute ensures the oysters remain tender and plump.
Step 9
Tip: While you can make oyster pancakes with just oysters and batter, adding a small amount of vegetables introduces delightful textures and flavors. Aim for vegetables to make up about 20% of the total mixture. If you add too many vegetables, the pancake might taste more like a vegetable pancake than an oyster pancake, so be mindful of the proportions. These plump oyster pancakes, blanched for just 10 seconds, are exceptionally delicious when dipped in a sweet and tangy soy-vinegar sauce!
