Aromatic Oyster Pancake (Guljeon) with Perilla
Aromatic Oyster Pancake (Guljeon) with Perilla
Delicious Oyster Pancake with the Fragrant Scent of Perilla
As part of my ‘use-up-the-fridge’ mission, I decided to make oyster pancakes with the fresh oysters I had! I absolutely adore anything with oysters, so I knew this would be a hit. Adding chopped perilla leaves gave the pancakes a wonderful aroma, making them incredibly delicious! This recipe is perfect for a flavorful and satisfying meal.
Main Ingredients- 200g fresh oysters
- 30g carrot
- 20g perilla leaves (minari)
- 1 egg
- 1/2 cup pancake mix (buchim garu)
- 2 Tbsp tangerine peel oil (or cooking oil)
- A little bit of microgreens (musun)
Dipping Sauce- 2 Tbsp soy sauce
- 1 Tbsp mirin (cooking wine)
- A little bit of chopped green onion
- 1/2 tsp red pepper flakes
- A little bit of sesame seeds
- A little bit of sesame oil
- 2 Tbsp soy sauce
- 1 Tbsp mirin (cooking wine)
- A little bit of chopped green onion
- 1/2 tsp red pepper flakes
- A little bit of sesame seeds
- A little bit of sesame oil
Cooking Instructions
Step 1
Check the condition of the oysters that were stored in the refrigerator. Lightly rinse them under running water to prepare. (It’s okay if they are slightly frozen.)
Step 2
Finely chop the carrot and perilla leaves after washing them thoroughly. Finely chopped vegetables contribute to a better texture and taste in the pancake.
Step 3
Crack one egg into a bowl and whisk it well. Then, add the chopped carrot and perilla leaves and mix thoroughly to create a vegetable-egg batter.
Step 4
Place 1/2 cup of pancake mix into a large plastic bag. Add the prepared oysters and gently shake the bag to evenly coat the oysters with the flour. (This step ensures the oysters don’t break apart and are well-coated.) Then, transfer the flour-coated oysters to the prepared vegetable-egg batter and mix gently to form the batter.
Step 5
Heat a pan over medium heat and add 2 Tbsp of tangerine peel oil (or regular cooking oil). Scoop portions of the oyster batter onto the pan and pan-fry until golden brown on both sides. Using tangerine peel oil can add a subtle, non-greasy flavor.
Step 6
Your oyster pancakes, enhanced with the fragrant perilla leaves, are ready! They are even more delicious when served with the dipping sauce (mix soy sauce, mirin, chopped green onion, red pepper flakes, sesame seeds, and sesame oil). This is a delightful portion for one, but you’ll wish you had more!
