Crispy and Savory Oyster Pancake (Ryu Soo-young Recipe)
Chef Ryu Soo-young’s ‘One-Pan Oyster Pancake’: A Taste of the Sea, Making a Crispy and Tender Oyster Jeon
Introducing the ‘One-Pan Oyster Pancake’ made with Chef Ryu Soo-young’s recipe, featuring a crispy exterior and a tender interior. Fresh oysters, soft eggs, and crunchy vegetables come together for a special delicacy that the whole family will enjoy.
Main Ingredients- 1 bag of fresh oysters (approx. 200-300g)
- 1 Tbsp coarse sea salt (for cleaning oysters)
- 4 large eggs
- 1 stalk green onion (use both white and green parts)
- 2 Korean green chili peppers (optional, for spiciness)
- A little bit of red chili pepper or bell pepper scraps (for color and flavor)
- 1 Tbsp pancake mix (for coating oysters)
- Pinch of salt (to season egg mixture)
- 1 Tbsp sesame oil (for egg mixture, to remove fishy odor)
Cooking Instructions
Step 1
First, check the fresh oysters for any shells or debris. Place the oysters in a bowl and add 1 tablespoon of coarse sea salt. Gently swirl them with your hands without crushing them to wash them. Rinse thoroughly with clean water until the water runs clear, then drain them completely in a colander. It’s best not to over-wash to preserve the fresh oyster flavor.
Step 2
Add 1 tablespoon of pancake mix to the drained oysters and gently toss them so they don’t break apart. The pancake mix will lightly coat the oysters, helping them hold their shape and become crispier when cooked.
Step 3
Thinly slice the green onion stalk diagonally or chop it finely. The white part adds sweetness, and the green part adds a fresh aroma.
Step 4
Finely chop the 2 Korean green chili peppers after removing the seeds. These are highly recommended if you enjoy a bit of spice. (You can omit or adjust the amount if you don’t like spicy food.)
Step 5
Red chili pepper would be nice, but if you don’t have any, try using leftover scraps of bell pepper (red, orange, etc.). This adds a beautiful color and a subtle sweetness and flavor. Mince them very finely.
Step 6
In a clean bowl, crack the 4 eggs. Season with about 1/5 teaspoon of salt. Drizzle in 1 tablespoon of sesame oil; this effectively removes any fishy smell from the oysters and adds a nutty aroma. Whisk everything together with the chopped green onions to create the egg mixture.
Step 7
Add the oysters, lightly coated with pancake mix, to the prepared egg mixture. Gently mix them with a spatula or spoon, being careful not to break the oysters. Ensure the oysters are evenly coated with the egg mixture.
Step 8
Sprinkle the chopped green chili peppers and minced bell pepper evenly over the mixture of oysters and egg batter. This step makes the pancake visually appealing.
Step 9
Heat a pan over medium heat and add about 2 tablespoons of cooking oil. Once the pan is sufficiently hot, carefully pour the oyster and egg mixture into the pan, spreading it out evenly without letting it lose its shape. Be mindful of maintaining the shape.
Step 10
After pouring the batter, reduce the heat to medium-low. Cover the pan with a lid and cook for about 3-4 minutes to ensure it cooks through without burning the outside.
Step 11
Once one side is more than halfway cooked and firm, it’s time to flip. Chef Ryu Soo-young used a torch for smoky flavor, but if you don’t have one, use a spatula to carefully flip the pancake. Make sure it’s cooked enough not to fall apart when flipped.
Step 12
Continue to cook over medium-low heat, flipping as needed, until both sides are golden brown and crispy. Cooking until it’s almost deep-fried will make it even more delicious.
Step 13
And there you have it – Chef Ryu Soo-young’s ‘One-Pan Oyster Pancake’, crispy on the outside and tender on the inside! Serve warm with soy sauce or a dipping sauce like gochujang for the best experience of the oyster’s natural flavor.
