Aromatic Spring Leek and Oyster Pancakes
Aromatic Spring Leek and Oyster Pancakes
Spring Vegetable Delicacy Part 3: Fragrant Leek and Oyster Pancakes
Here’s a special snack for my dad, made with oysters from the freezer and finely chopped spring leeks! I have this silly theory that good food is good medicine, and this dish is a perfect example.
Main Ingredients- 300g fresh oysters
- 200g fresh spring leeks (namedae)
- 4 crisp bell peppers
- 2 Korean chili peppers (Cheongyang)
- Pinch of sea salt
- Ample cooking oil
- Pinch of white pepper
- 4 fresh eggs
Dipping Sauce- 30ml sweet and spicy gochujang-vinegar sauce
- 30ml sweet and spicy gochujang-vinegar sauce
Cooking Instructions
Step 1
Thaw the frozen oysters completely. Gently rinse them two to three times to remove any impurities, then drain them thoroughly. This step helps reduce any fishy odor and improves the texture of the pancakes.
Step 2
Add a pinch of sea salt to the prepared oysters and blanch them in boiling water for a very short time. Immediately transfer them to cold water and rinse multiple times. Drain them well. This process makes the oysters firm and delicious.
Step 3
After washing the spring leeks thoroughly, drain them and finely chop them to about 0.5 cm thickness. This ensures the fragrant flavor of the leeks is well distributed throughout the pancakes, bringing the essence of spring to your dish.
Step 4
Finely chop the crisp bell peppers and the spicy Korean chili peppers, including their seeds. You can adjust the type and amount of chili peppers to your preference. These colorful peppers will make the pancakes visually appealing as well.
Step 5
In a large bowl, whisk the 4 fresh eggs. Add the blanched oysters, chopped spring leeks, and the two types of chopped chili peppers. Season with a pinch of sea salt and a dash of white pepper. Mix everything gently until well combined. Make sure the egg mixture evenly coats all the ingredients.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Ladle spoonfuls of the batter into the pan, forming bite-sized pancakes. Cook until golden brown and crispy on both sides, ensuring the inside is cooked through and tender.
Step 7
Arrange the beautifully cooked spring leek and oyster pancakes on a serving plate. Serve with the sweet and spicy gochujang-vinegar dipping sauce. Enjoy this delightful dish that captures both the freshness of spring and the rich flavor of the sea!
