Crispy Napa Cabbage and Savory Oyster Pancakes: A Delicious Recipe
How to Perfectly Clean Oysters and Make Delicious Napa Cabbage Oyster Pancakes
With oysters being in season and so delicious, we’re enjoying them frequently these days! While oyster pancakes are wonderful on their own, combining them with sweet and crisp napa cabbage creates a wonderfully savory and crunchy ‘Gulgjeon’ (Oyster Pancake). This recipe will guide you to making a delectable snack that’s crispy on the outside and tender on the inside. The harmonious blend of oysters and cabbage is so delightful, you’ll find yourself making it often throughout winter!
Main Ingredients- 300g Fresh Oysters
- 5 Napa Cabbage Leaves
- 2 slices Bacon (for added flavor)
- 1 Egg
Batter & Seasoning- 6 Tbsp Pancake Mix (Bujeom Garu)
- 6 Tbsp Frying Mix (Tenpuru Garu, for extra crispiness)
- 1 Tbsp Tuna Extract (for umami)
- Vegetable oil, for frying
- 6 Tbsp Pancake Mix (Bujeom Garu)
- 6 Tbsp Frying Mix (Tenpuru Garu, for extra crispiness)
- 1 Tbsp Tuna Extract (for umami)
- Vegetable oil, for frying
Cooking Instructions
Step 1
As soon as you receive the oysters, transfer them from the icebox to a bowl. Add 2 tablespoons of coarse salt and gently stir to clean them. Rinse thoroughly 3-4 times until the water runs clear. (Tip: For even better odor removal, you can soak the oysters in grated radish juice for about 5 minutes before rinsing, but this step is optional. Tongyeong oysters come in various types like raw oysters, half-shell oysters, and triploid oysters, so use the freshest ones available.)
Step 2
While washing, gently feel the oysters with your hands and remove any shell fragments. After thoroughly cleaning, drain the oysters well in a sieve.
Step 3
Portion the cleaned oysters into 500g bags and store them in the freezer. This helps keep them fresh for longer. Thaw them before using.
Step 4
Now, let’s prepare the pancakes. Wash the napa cabbage leaves clean under running water. Double-check the previously cleaned oysters to ensure they are ready.
Step 5
Shred the napa cabbage into bite-sized pieces. Slice the bacon into similar lengths as the cabbage. Place all these prepared ingredients into a large bowl.
Step 6
Add the shredded cabbage and bacon to the bowl. Sprinkle the pancake mix and frying mix evenly over the ingredients. Gently mix with your hands, like tossing a salad, to ensure the batter coats all the ingredients thoroughly.
Step 7
Crack in 1 egg and mix again until well combined. If the batter seems too thick, gradually add about 1 cup of water until you reach a thick, ladle-able consistency. Once the batter is ready, stir in 1 tablespoon of tuna extract. This seasoning will provide a deep, savory flavor without needing a separate dipping sauce. (Tip: If you don’t have tuna extract, you can use a little fish sauce or soy sauce.)
Step 8
Heat a non-stick pan with a generous amount of vegetable oil. Scoop about a tablespoon of batter and place it onto the hot pan. Arrange 1-2 oysters on top of each dollop of batter. Once the edges of the pancake start to turn golden brown, carefully flip them over and cook the other side until golden.
Step 9
Your delicious Napa Cabbage Oyster Pancakes, with plump and juicy oysters, are almost ready! Since oysters can be eaten raw, it’s best to cook the second side over medium-low heat for just a short while to preserve their fresh, natural flavor.
Step 10
Upon tasting, I found they were perfectly seasoned with a pleasant saltiness, making a separate dipping sauce unnecessary. However, if you prefer, you can serve them with a tangy soy-based sauce. We recommend enjoying them as they are to savor the wonderful combination of crisp cabbage and fresh oysters!
