Plump and Savory Pan-Fried Oysters (Gulljeon)
How to Make Deliciously Plump and Savory Pan-Fried Oysters!
Today, we’re making one of the must-have oyster dishes: Pan-Fried Oysters! 🙂 They’re wonderfully plump, savory, and incredibly satisfying.
Ingredients
- 180g packaged oysters (If using fresh oysters, rinse them lightly in rice water or saltwater to remove any strong sea odor)
- 40g chives (about 1 handful, wash well and finely chop into 0.5cm pieces)
- 2 large eggs (Use fresh eggs for the best results)
- 2 Korean green chilies (or a mix of green and red chilies according to your preference, slice very thinly)
- 2 tsp salt (1 tsp for rinsing oysters, 1 tsp for the batter)
- 1.5 Tbsp all-purpose flour or pancake mix (for lightly coating the oysters)
- Vegetable oil, for frying
Cooking Instructions
Step 1
If you’re using packaged oysters, carefully open the package and place the oysters in a bowl. To remove any fishy smell and achieve a plump texture, add 1 teaspoon of salt and gently massage them with your hands. Rinse them gently; avoid washing too vigorously, as this can break apart the oysters.
Step 2
After rinsing with salt water, quickly rinse the oysters 2-3 times under clean running water to remove any salt residue. Then, place them in a sieve to drain the water completely. Excess water can prevent the batter from adhering well and make the oysters soggy.
Step 3
Wash the fresh chives thoroughly and pat them dry. Finely chop them into pieces about 0.5cm in length. The fragrant chives will enhance the overall flavor of the oyster pancake.
Step 4
Remove the stems from the Korean green chilies and slice them very thinly. If you enjoy a spicy kick, leave the seeds in; otherwise, remove them or substitute with red chilies or regular green chilies. (Mixing in some red chili adds a lovely color.)
Step 5
In a separate bowl, combine the chopped chives, sliced chilies (and red chilies if using), and the 2 cracked eggs. Add 1 teaspoon of salt and whisk everything together thoroughly to create the batter. Ensure the chives and chilies are evenly distributed in the egg mixture.
Step 6
To the drained oysters, add 1.5 tablespoons of all-purpose flour or pancake mix. Gently toss the oysters to lightly coat each one. This light coating of flour helps the egg batter adhere better and prevents the oysters from falling apart during cooking.
Step 7
Now, carefully place the flour-coated oysters into the prepared egg and vegetable mixture. Gently toss them to ensure each oyster is evenly coated with the egg batter. Handle them delicately to avoid breaking them.
Step 8
Heat a generous amount of vegetable oil in a non-stick pan over medium heat. Once the oil is hot, carefully place the egg-coated oysters onto the pan, ensuring they are not overcrowded. Tilt the pan slightly to allow the oil to spread evenly.
Step 9
Reduce the heat to medium-low. Once the edges of the oysters begin to look set, carefully flip them using a spatula. Pan-fry for about 2-3 minutes per side, or until golden brown and cooked through. Transfer the cooked oyster pancakes to a paper towel-lined plate to absorb any excess oil for a cleaner finish. Enjoy your plump, savory, and delicious pan-fried oysters!
