Plump and Delicious Oyster Pancakes (Gulljeon)
Plump and Delicious Oyster Pancakes (Gulljeon)
How to Make Oyster Pancakes Without Water – Achieve Perfectly Plump Results!
We’ve made delicious oyster pancakes using fresh, seasonal oysters! These are pan-fried to perfection without excess moisture, making them even more flavorful. If you’ve found making oyster pancakes challenging before, try this method – you’ll be delighted! It’s a foolproof way to enjoy the natural sweetness and delightful texture of oysters.
Ingredients- 150g fresh oysters
- 1 Tbsp pancake mix (buchim garu)
- Pinch of coarse salt (for cleaning oysters)
- Splash of cooking wine or mirin (optional, to remove oyster odor)
- Pinch of black pepper
- Small amount of minced garlic
- Small amount of sesame oil
- 1 Korean green chili (cheongyang pepper), finely chopped (optional, for a hint of spice)
- Small amount of carrot, finely chopped (for color and sweetness)
- 1 egg
- Generous amount of cooking oil (for frying)
Cooking Instructions
Step 1
Prepare the fresh oysters. Gently clean them by sprinkling a little coarse salt and carefully rubbing them with your hands. This helps remove any grit and reveals their plump, white interior. Rinse them 2-3 times thoroughly. (If you are sensitive to the oyster’s natural scent, you can lightly sprinkle them with cooking wine or mirin at this stage.)
Step 2
Here’s the key to oyster pancakes that aren’t watery! Briefly blanch the oysters in boiling water for no more than 10 seconds. This crucial step concentrates the oysters’ natural juices, resulting in a wonderfully plump and firm texture. Immediately after blanching, drain them and rinse under cold water to remove any excess liquid. This step makes a significant difference!
Step 3
Marinating the oysters: It’s time to add flavor to the drained oysters. Sprinkle with a pinch of black pepper, add a small amount of minced garlic, and a touch of sesame oil. Gently toss to combine, ensuring the oysters are lightly seasoned without breaking them apart.
Step 4
Coating with pancake mix: Sprinkle 1 tablespoon of pancake mix over the seasoned oysters. Gently toss them so that each oyster is lightly coated with the mix, like a dusting of flour. This coating helps prevent sticking and ensures a crispy exterior.
Step 5
Prepare the vegetables: Finely chop 1 Korean green chili (deseed if you prefer less heat). Finely dice a small amount of carrot. The carrot is optional but adds a lovely color and a subtle sweetness.
Step 6
Make the egg batter: Crack 1 egg into a bowl and whisk it well. Stir in the finely chopped green chili and carrot. This creates a colorful and flavorful batter.
Step 7
Coat and pan-fry: Dip the pancake mix-coated oysters into the prepared egg batter, ensuring they are evenly coated. Heat a frying pan over medium heat and add a generous amount of cooking oil. Place the battered oysters into the hot oil, one by one, and pan-fry until golden brown on both sides.
Step 8
Achieve the perfect crispy-outside, tender-inside texture! Start with high heat to quickly sear the oysters, then immediately reduce the heat to medium to cook them through gently. This method ensures they are crispy on the outside and wonderfully moist on the inside, preserving the oyster’s delicate flavor. Flip and cook until beautifully golden brown.
Step 9
Enjoy your creation! These warm, savory oyster pancakes are best served with a delicious dipping sauce. Mix soy sauce and vinegar in a 2:1 ratio for a sweet and tangy accompaniment that perfectly complements the oysters. Enjoy your meal!
