Crispy Guljeon (Korean-style Oyster Fritters)
Crispy guljeon is Korean-style oyster fritters! Made with the typical savory pancake batter, loaded with oysters, and fried to perfection!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Makes 7 to 9 about 3-inch fritters
- 8 ounces oysters (gul, 굴)
- ½ small carrot
- 1 scallion
- 2 mushroom caps (any fresh mushrooms)
- 1 cup buchim garu (ready-made pancake mix or flour (see note))
- 1 tablespoon corn or potato starch
- 1/4 teaspoon baking soda
- 1 teaspoon sesame oil
- oil for frying
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- pinch of black pepper
- pinch of gochugaru (Korean red chili pepper flakes)
Instructions
- 1
Clean the oysters by gently swishing them around in salted water. Drain. Rinse again in clean water and keep them in a strainer over a bowl to drain well.
- 2
Finely chop the carrot, scallion, and mushrooms.
- 3
In a large bowl, combine the pancake mix, starch and baking soda and whisk well. Mix with 3/4 cup icy cold water. Add a tablespoon or two more if needed. The batter should be slightly thick but still runny.
- 4
Mix the oyster with the sesame oil, and then add to the batter along with the vegetables.
- 5
Heat 1/4-inch oil in a non-stick pan over medium high heat. Add about 2 heaping tablespoons of the batter, and spread it evenly into a small round shape. Depending on the size of your pan, you can cook 5 to 6 pancakes at once. Cook until the bottom is golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.