Delicious Kimchi and Oyster Pancake (Kimchi Guljeon)
Delicious Kimchi and Oyster Pancake (Kimchi Guljeon)
Kimchi and Oyster Pancake Recipe
This recipe uses perfectly fermented kimchi to create a crispy and flavorful Kimchi Guljeon! The delightful combination of chewy oysters and crunchy kimchi makes for an extraordinary taste. It’s perfect as a side dish or a savory snack with drinks. Enjoy this simple yet special delicacy!
Main Ingredients- 1/4 head of well-fermented kimchi (either napa cabbage kimchi or ponytail radish kimchi works)
- 200g fresh oysters
- 1 handful of fresh chives (approx. 30g)
- 3 cups of pancake mix (approx. 300g)
- 3 eggs
Batter- 2 cups of water (approx. 400ml)
- 2 cups of water (approx. 400ml)
Cooking Instructions
Step 1
Finely chop the kimchi into bite-sized pieces. You can save the kimchi juice for later use in seasoning. If the kimchi is too sour, you can add a pinch of sugar to balance the acidity.
Step 2
In a large bowl, combine the chopped kimchi, 3 cracked eggs, and 3 cups of pancake mix. Mix well. You can adjust the amount of pancake mix based on the moisture content of your kimchi for the best consistency.
Step 3
Gradually add 2 cups of water while stirring to create a smooth batter without lumps. The batter consistency should be neither too thin nor too thick. Finally, gently fold in the 200g of drained fresh oysters and the handful of chives. Be careful not to mash the oysters.
Step 4
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Ladle about one spoonful of batter onto the pan for each pancake, spreading it into a round, flat shape. Cook until golden brown and crispy on both sides, monitoring the heat to prevent burning. Using enough oil will ensure a crispier finish.
Step 5
Your delicious Kimchi Guljeon is ready when both sides are beautifully golden brown! Enjoy it hot for a crispy exterior and a tender interior. The harmony of tangy kimchi and savory oysters is truly delightful, so be sure to try making it!
