Crispy and Savory Oyster Pancake (Guljeon)
The Ultimate Oyster Pancake Recipe: Perfectly Balanced Between Delicate and Rich Flavors!
Many homemakers are searching for the perfect oyster pancake recipe, and today, I’m sharing that golden secret! In just 3 minutes, you can unlock a foolproof oyster pancake method you’ll use forever. Make your own crispy on the outside, tender on the inside, and unforgettable oyster pancakes right now. Find the detailed recipe in the comments!
Oyster Pancake Ingredients
- 300g fresh oysters
- 1 Tbsp pancake mix (buchim garu)
- 1 Tbsp potato starch (or cornstarch)
- 2 fresh eggs
- 5 stalks chives
- 1 red chili pepper
- 1 Korean green chili pepper (optional)
- 1 Tbsp vinegar (for cleaning oysters)
Dipping Sauce Ingredients
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp water
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp water
Cooking Instructions
Step 1
Place the fresh oysters in a large bowl. Add 1 tablespoon of coarse sea salt and gently rinse the oysters with your fingertips. This method helps remove any unpleasant odor while preserving their freshness.
Step 2
As you gently rinse, you might notice a slightly sticky liquid released from the oysters. This is a good sign, indicating their freshness.
Step 3
Carefully place the rinsed oysters in a sieve and rinse them under cool running water 2-3 times to remove any remaining impurities.
Step 4
Return the oysters to the bowl and add 1 tablespoon of vinegar. Vinegar helps to cleanse the oysters and firm up their texture. Let them soak for about 5 minutes, then thoroughly pat them dry with paper towels. Removing excess moisture is key for a crispier pancake.
Step 5
Wash the chives and finely chop them into 2-3 cm lengths. Their aromatic quality will enhance the flavor of the oyster pancakes.
Step 6
Finely mince the red chili pepper after removing the seeds. This adds a beautiful color, making the finished pancakes more appealing, and a subtle spiciness to cut through any richness. (You can substitute with carrot if preferred).
Step 7
In a separate bowl, crack and beat the 2 eggs. Add the chopped chives, minced red chili pepper, and minced Korean green chili pepper (if using, adjust the amount based on your spice preference) to the beaten eggs and mix well.
Step 8
Sprinkle 1 tablespoon of potato starch and 1 tablespoon of pancake mix evenly over the dried oysters. Gently coat the oysters with this dry mixture. This coating will help create a wonderfully crispy texture when fried.
Step 9
Lightly dip the coated oysters into the beaten egg mixture, ensuring they are evenly coated. All preparations for delicious oyster pancakes are now complete!
Step 10
Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully spoon dollops of the oyster mixture onto the hot pan. Fry for about 2-3 minutes per side, or until golden brown and cooked through. Avoid using high heat, as this can burn the outside before the inside is cooked.
Step 11
In a small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of vinegar, and 1 tablespoon of water to create a simple dipping sauce. Dip the crispy oyster pancakes into this sauce for a delightful culinary experience!