Chewy Seaweed and Oyster Pancake: A Taste of the Sea!
Chewy Seaweed and Oyster Pancake Recipe
Experience the exquisite harmony of fresh oysters and aromatic sea-green seaweed in this delightful pancake! This recipe creates a dish that’s crispy on the outside and tender on the inside, perfect for elevating your dining experience. Enjoy it with a glass of makgeolli for an even richer flavor.
Main Ingredients- 100g Sea Green Algae (Maesaengi)
- 100g Fresh Oysters
- 1 Egg
- 1 cup Pancake Mix (Buchim Garu)
- 2 Tbsp Water
- 2 Tbsp All-purpose Flour (or Glutinous Rice Flour)
- 1/2 Red Chili Pepper
- Generous amount of Canola Oil (or cooking oil)
Seasoning & Flavoring- 1 tsp Coarse Salt (for washing oysters and seaweed)
- 1 tsp Salt
- Pinch of Black Pepper
- 1 tsp Coarse Salt (for washing oysters and seaweed)
- 1 tsp Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
Preparing the chewy Seaweed and Oyster Pancake is surprisingly simple! With fresh oysters, fragrant seaweed, basic pancake mix, an egg, and some colorful red chili peppers, you can create a wonderful pancake. Start by preparing all your ingredients cleanly.
Step 2
It’s crucial to wash the fresh seaweed thoroughly. Dissolve 1 tablespoon of coarse salt in cold water, then gently add the seaweed and rinse it by lightly massaging. Repeat this process about three times to remove any impurities. Since seaweed strands are very fine, they can easily pass through a coarse sieve, so be sure to use a fine-mesh sieve or cheesecloth to drain the water.
Step 3
Using kitchen scissors, cut the washed seaweed into about five equal lengths. If the seaweed strands are too long, the batter can become clumpy, making it difficult to cook the pancake. Cutting them to an appropriate length will result in a prettier shape and easier cooking.
Step 4
Wash the oysters using the same method as the seaweed. Dissolve a little coarse salt in cold water and gently swirl the oysters to clean them. Repeat the washing process about three times, then drain them on a sieve. Carefully inspect for any shell fragments or impurities and remove them thoroughly. The fresh flavor of the oysters will greatly enhance the pancake’s taste.
Step 5
Now, let’s make the batter. In a large bowl, add 1 cup of pancake mix (using a standard paper cup as a measure). Add 2 tablespoons of water. Then, add all the prepared seaweed and crack in 1 egg. We’ll be adjusting the batter consistency using the natural moisture from the seaweed and the egg. Be careful not to add too much water, as this will ensure a chewy batter where the oysters and seaweed blend well.
Step 6
Using a spoon or spatula, mix the batter thoroughly. It’s important to stir well until the seaweed, egg, and pancake mix are properly combined. Finally, add 1 teaspoon of salt and a pinch of black pepper to season the batter. A little seasoning will enhance the oceanic flavors and complete the taste harmony.
Step 7
Lightly coat the oysters with a bit of pancake mix or all-purpose flour. This step helps the oysters adhere well to the seaweed batter, preventing them from falling off and ensuring a beautifully shaped pancake. Don’t coat them too heavily; just a light dusting is enough.
Step 8
It’s time to cook the delicious Seaweed and Oyster Pancake! Heat a pan over medium heat and generously add canola oil. Ladle a large spoonful of the seaweed batter onto the pan and spread it into a round shape. Once the batter starts to set slightly, arrange the lightly floured oysters on top of the batter. Finally, add pieces of red chili pepper for a colorful garnish. It’s best to flip the pancake only once. Avoid pressing down firmly with a spatula or tongs, as this can diminish the delightful texture. Once golden brown and cooked through, your delicious Seaweed and Oyster Pancake is ready! It’s best enjoyed immediately while warm.
