Plump and Delicious Oyster Pancakes (Guljeon)
Recipe for Savory and Aromatic Oyster Pancakes Made with Seasonal Oysters
Here’s a foolproof recipe for delicious and savory oyster pancakes using fresh, seasonal oysters, often called ‘the milk of the sea’. The chewy oysters combined with a soft egg coating create a wonderful dish, perfect as a side with drinks or a special treat.
Ingredients- 2 bags of oysters (approx. 200-300g)
- 4 fresh eggs
- 1 cup (approx. 120g) pancake mix (buchim garu)
- 1/2 stalk green onion
- 1/2 Tbsp minced garlic
- Pinch of black pepper
- 1/2 Tbsp sesame oil
- 1/2 Tbsp cooking wine (or mirin)
- 1 Tbsp coarse sea salt
Cooking Instructions
Step 1
Choosing the freshest oysters is key! Look for ones with a milky white color and clear black lines, indicating freshness. If your oysters are still in their shells, carefully shuck them and prepare them.
Step 2
Place the prepared oysters in a bowl. Sprinkle with 1 Tbsp of coarse sea salt and fill with cold water. Gently swirl the oysters with your hands to clean them. This saltwater rinse helps remove any grit and reduce the oyster’s natural brininess. Even pre-packaged oysters can benefit from this step, but if you see any impurities, rinse them under cold running water an additional 1-2 times.
Step 3
Drain the cleaned oysters thoroughly in a sieve. Excess water can cause the pancakes to fall apart or prevent the coating from adhering properly.
Step 4
In a small pot, bring a generous amount of water to a rolling boil. We’re going to briefly blanch the oysters.
Step 5
Once the water is boiling, carefully add the oysters and blanch them for a very short time (about 5-10 seconds). Overcooking will make them tough and affect their flavor. Remove them as soon as they start to turn opaque.
Step 6
Immediately drain the blanched oysters in a sieve again to remove any remaining water. This quick blanching removes the slimy texture, makes the oysters plump and firm, and prevents excess moisture when frying.
Step 7
Take a resealable plastic bag and add half a cup of pancake mix. Add the drained oysters to the bag and shake gently to coat them evenly with a thin layer of flour. Using a bag is a neat way to ensure an even coating without making a mess.
Step 8
In a separate bowl, crack 4 eggs and add a pinch of black pepper. Mix in 1/2 Tbsp of sesame oil, 1/2 Tbsp of minced garlic, and 1/2 Tbsp of cooking wine. Whisk thoroughly until smooth. Seasoning the egg mixture beforehand enhances the overall flavor of the oyster pancakes.
Step 9
Finely chop the green onion. This will add a lovely aromatic touch. Stir the chopped green onion into the beaten egg mixture.
Step 10
Now, dip the flour-coated oysters into the egg mixture, ensuring they are well-coated on all sides. It helps to lightly shake off any excess pancake mix before dipping in the egg for a thinner, crispier coating.
Step 11
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Carefully place the egg-coated oysters onto the hot pan in a single layer. Avoid overcrowding the pan; cook in batches if necessary. Maintain medium-low heat to ensure they cook evenly without burning.
Step 12
When the edges of the pancakes start to turn golden brown, carefully flip them with a spatula. Because the oysters were blanched, they won’t be mushy, and the pancakes will fry up firm and plump without releasing too much water, making the cooking process much faster.
Step 13
Flip the pancakes and continue to cook on the other side, adjusting the heat as needed, until they are golden brown and cooked through. Browning both sides ensures they are cooked evenly inside and achieve a delightful crispiness.
Step 14
As the oyster pancakes cook to a beautiful golden brown, a rich, savory aroma will fill your kitchen, hinting at the deliciousness to come. The briny flavor of the oysters and the richness of the egg create an irresistible combination.
Step 15
Once perfectly cooked, remove the oyster pancakes from the pan and briefly drain them on paper towels to absorb any excess oil. Arrange them nicely on a serving plate. Enjoy them with a side of soy-dipping sauce or your favorite condiment!
