Crispy Seaweed and Oyster Pancakes (Maeseng-i Guljeon)
A Taste of Winter’s Bounty: Fragrant Seaweed and Oyster Pancakes
Savor the delicate aroma of ‘maeseng-i’ (a type of edible seaweed) combined with the savory taste of oysters in these delightful pan-fried pancakes. They are a true winter delicacy, perfect for a light meal or appetizer.
Ingredients- 100g fresh maeseng-i seaweed
- 100g oysters, cleaned
- 2 eggs
- 100g Korean pancake mix (buchim garu)
- Vegetable oil, for frying
Cooking Instructions
Step 1
Gently rinse the maeseng-i seaweed under cold running water to remove any impurities. Drain it well using a sieve. Once drained, use kitchen scissors to cut the seaweed into manageable lengths. This step prevents the seaweed from clumping together when you make the pancakes.
Step 2
Crack two fresh eggs into a bowl. Whisk them thoroughly. For a smoother batter, you can strain the whisked eggs through a fine-mesh sieve to remove the chalazae (the white, stringy bits). This will result in a more tender pancake.
Step 3
Add the Korean pancake mix (buchim garu) to the strained egg mixture. Gently stir with a spatula or whisk until just combined and no dry lumps of flour remain. Avoid overmixing to maintain a tender texture.
Step 4
Carefully fold the prepared maeseng-i seaweed into the batter. Gently loosen any clumps of seaweed with your spatula, ensuring it’s evenly distributed throughout the mixture. Be gentle to preserve the seaweed’s delicate flavor.
Step 5
Heat a non-stick frying pan over medium-low heat and add a generous amount of vegetable oil. Spoon portions of the batter into the pan, forming round pancakes of your desired size. As the top of the batter begins to set, place a few oysters onto each pancake. They will adhere as the pancake cooks.
Step 6
Once the bottom of the pancakes is golden brown and crispy, carefully flip them using a spatula. Cook the other side until the oysters are fully cooked and the pancakes are evenly browned. Serve immediately for the best texture and flavor.
