Ocean’s Delight: Pan-Fried Oysters (Guljeon) with Zesty Dipping Sauce
Crafting Delicious Pan-Fried Oysters and a Refreshing Dipping Sauce
We’ve transformed oysters, rich in calcium and often called ‘the milk of the sea,’ into a delightful dish. This recipe includes a zesty dipping sauce that perfectly complements the rich flavor of the oysters. Enjoy this simple yet special meal at home!
For the Pan-Fried Oysters
- 300g fresh oysters
- 4 Tbsp pancake mix (or all-purpose flour)
- 3 fresh eggs
- 1 Cheongyang chili pepper, deseeded and finely minced
- 1 red chili pepper, deseeded and finely minced
- 2 Tbsp cooking wine (mirin) to remove oyster odor
- Pinch of coarse salt (for cleaning oysters)
- Cooking oil (generous amount for frying)
For the Zesty Dipping Sauce
- 1/4 small onion, finely diced
- 1 Cheongyang chili pepper, thinly sliced into rounds
- 1 red chili pepper, thinly sliced into rounds
- 3 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp oligosaccharide (or corn syrup)
- 1/2 Tbsp red chili powder
- 1/4 small onion, finely diced
- 1 Cheongyang chili pepper, thinly sliced into rounds
- 1 red chili pepper, thinly sliced into rounds
- 3 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp oligosaccharide (or corn syrup)
- 1/2 Tbsp red chili powder
Cooking Instructions
Step 1
Begin by preparing all the ingredients for both the pan-fried oysters and the dipping sauce. Wash and chop the vegetables as needed. Finely mince the onion and chop the chili peppers for the sauce.
Step 2
Rinse the fresh oysters under cold water. Sprinkle them with about 1 Tbsp of coarse salt and gently rub them with your hands to clean off any grit or impurities. Rinse thoroughly several times. In a pot of boiling water, add 2 Tbsp of cooking wine (mirin) and carefully add the rinsed oysters. Once the water returns to a boil, immediately turn off the heat and quickly rinse the oysters in cold water. (Tip: Pre-cooking the oysters slightly makes them easier to pan-fry and prevents them from releasing excess water after plating, keeping the dish looking neat.)
Step 3
Drain the parboiled oysters well in a colander. Gently pat them dry with paper towels to remove any remaining moisture. This step is crucial for achieving a crispy texture.
Step 4
In a medium bowl, crack the 3 eggs. Add the minced Cheongyang and red chili peppers, along with 1 tsp of salt. Whisk everything together with a fork or whisk until well combined and smooth.
Step 5
Lightly coat the drained oysters with the pancake mix, ensuring each oyster is evenly dusted. Gently shake off any excess flour. (Tip: The flour coating helps the egg batter adhere better to the oysters during frying.)
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is shimmering, dip the flour-coated oysters into the beaten egg mixture, ensuring they are well coated, and carefully place them into the hot pan. Avoid overcrowding the pan; leave some space between each oyster for even cooking.
Step 7
Fry the oysters until they are golden brown and crispy on both sides. Once cooked, remove them from the pan and place them on a plate lined with paper towels to absorb excess oil. Arrange the golden-brown oysters attractively on a serving plate.
Step 8
Now, let’s prepare the zesty dipping sauce. In a small bowl, combine 3 Tbsp of soy sauce, 1 Tbsp of vinegar for a tangy kick, 1 Tbsp of oligosaccharide for a subtle sweetness, and 1/2 Tbsp of red chili powder for color and a hint of heat.
Step 9
Add the finely diced onion and the thinly sliced Cheongyang and red chili peppers to the sauce mixture. Stir everything together well with a spoon until all ingredients are evenly distributed. Your refreshing and slightly spicy dipping sauce is ready to be enjoyed with the warm, freshly fried oysters!
