Korean Oyster Pancakes (Gul Jeon)
Korean style oyster pancake recipe
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g fresh shelled oysters ((5 ounces, about 15 oysters))
- 1 egg and 1 egg yolk
- 1/4 tsp rice wine
- A few sprinkles ground black pepper ((or white pepper))
- A few sprinkles fine sea salt
- 2 Tbsp all purpose flour
- 2 stalks green onions ((or garlic chives), finely chopped)
- 1 red chili ((optional), seeds removed & thinly sliced)
- Some cooking oil (, I used rice bran oil)
Instructions
- 1
Rinse the oysters in cold water. Remove any sand or debris. Drain the water for a few minutes.
- 2
Put the flour into a clean plastic bag and add the oysters. Shake it to coat with the flour. Alternatively, you can roll the oysters on a flour covered plate.
- 3
Break the eggs into a mixing bowl. Add the rice wine, black pepper and the salt. Beat them well. Add the green onion into the bowl and stir well. Put the oysters into the egg bowl and mix well to coat with the egg mixture.
- 4
Pre heat a pan / skillet on medium to medium high heat. Add some oil. Scoop out an oyster with a spoon (one at a time) and place it onto the pan. (If you’re using chili slices, add them on top of the oysters now. One chili slice per oyster.) Cook until the bottom of the oyster pancake is cooked (1 to 2 mins) then turn it over to cook the other side.
- 5
When both sides are cooked, serve them on a plate. You can pair these delicious pancakes with my sweet and tangy Korean pancake sauce.