Spicy Oyster Pancakes with Cheongyang Pepper
Making Delicious Oyster Pancakes with the Refreshing Kick of Cheongyang Peppers
Try making these delicious oyster pancakes, enhanced with spicy Cheongyang and red peppers to cut through any richness and create a wonderfully clean and zesty flavor. Perfect for a light and satisfying appetizer or side dish!
Ingredients- 2 cups fresh oysters
- 2 Cheongyang peppers (spicy Korean green peppers)
- 2 regular green peppers
- 4 large eggs
- Pancake mix (buchim garu), as needed
- 1 Tbsp coarse sea salt (for washing oysters)
- Pinch of fine sea salt (for seasoning)
Cooking Instructions
Step 1
Place the oysters in a bowl. Sprinkle the coarse sea salt over them and gently shake the bowl to evenly distribute the salt. This method helps clean the oysters effectively while removing any undesirable odor.
Step 2
After rinsing with salt, thoroughly wash the oysters under cold running water. Drain them well in a sieve. Ensuring the oysters are well-drained is key for the coating to adhere properly.
Step 3
Wash the Cheongyang and green peppers and remove their stems. You can finely chop them or slice them thinly, according to your preference. This will add a pleasant spicy kick and texture to your oyster pancakes.
Step 4
In a separate bowl, crack the 4 eggs. Remove the chalazae (the white stringy bits) and whisk the eggs with a pinch of fine sea salt until well combined. Whisking well will create a smooth batter.
Step 5
Add the chopped Cheongyang and green peppers to the beaten eggs and mix gently. The aroma of the peppers will start to release, making them more enticing.
Step 6
In a resealable plastic bag or a large zip-top bag, place 2-3 tablespoons of pancake mix. Using a bag makes coating the oysters with flour mess-free and efficient.
Step 7
Add the drained oysters to the bag with the pancake mix. Seal the bag tightly and gently shake it. Make sure each oyster is evenly coated with the pancake mix for a crispy exterior.
Step 8
Immediately after coating with pancake mix, dip the oysters into the beaten egg mixture. Ensure each oyster is fully submerged in the egg batter so it coats them evenly.
Step 9
Heat a generous amount of cooking oil in a pan over medium-low heat. It’s crucial to cook over medium-low heat to prevent the outside from burning before the inside is cooked through.
Step 10
Carefully place the egg-coated oysters onto the hot pan, arranging them nicely. Cook until the bottom side is golden brown and slightly crispy. Once ready, flip them over.
Step 11
Cook the other side until golden brown. The second side usually requires slightly less cooking time to keep the oysters moist and maintain their appealing shape. Check that both sides are evenly golden.
Step 12
Your delicious oyster pancakes, infused with the refreshing spice of Cheongyang peppers and the savory taste of oysters, are now ready! They look wonderfully golden and appetizing.
Step 13
Serve hot, dipping them into a soy sauce-based dipping sauce (cho-ganjang) or your favorite soy sauce mixture. The addition of peppers makes them less rich and more enjoyable. Enjoy making and savoring these healthy, seasonal oyster pancakes!
