Plump and Fresh Oyster Pancakes (Guljeon) with a Special Soy Dipping Sauce
Plump and Fresh Oyster Pancakes (Guljeon) with a Special Soy Dipping Sauce
Master the Art of Making Delicious Oyster Pancakes (Guljeon) with a Homemade Soy Sauce Dip
Let’s make simple and delicious oyster pancakes using fresh oysters from the supermarket. I’ll also share a recipe for a soy dipping sauce that pairs perfectly with them. 🙂
Ingredients for Oyster Pancakes- 250g fresh oysters
- 2 large eggs
- Pancake mix (buchim garu)
- Carrot (finely julienned)
- Green onion (white part, finely chopped or julienned)
- Salt (a pinch)
- 1 Tbsp cooking sake (cheongju, for removing oyster smell)
Perfect Companion: Special Soy Dipping Sauce- 2 Tbsp soy sauce
- 1/2 Tbsp vinegar (or adjust to taste)
- A pinch of red pepper flakes (optional)
- 2 Tbsp soy sauce
- 1/2 Tbsp vinegar (or adjust to taste)
- A pinch of red pepper flakes (optional)
Cooking Instructions
Step 1
Start with 250g of fresh oysters. Choosing fresh oysters from the supermarket is the first step to making delicious oyster pancakes.
Step 2
Properly cleaning the oysters is crucial. Place the oysters in a bowl, add enough water to cover them, and then add 1 tablespoon of salt. Gently stir the oysters with a spoon. This will help dislodge impurities, making the water cloudy. Repeat this rinsing process multiple times until the water runs clear. Finally, rinse them lightly under cold water and drain them thoroughly in a colander. This step removes any unpleasant odor and ensures a clean taste.
Step 3
In a pot, add about half a cup of water and 1 tablespoon of cooking sake (cheongju). Bring to a simmer over medium heat. The sake helps to eliminate any fishy smell from the oysters and enhances their flavor.
Step 4
Once the water is boiling, add the prepared oysters and blanch them briefly. Cook them just until the water returns to a boil. Avoid overcooking, as it can make the oysters tough. Immediately remove the blanched oysters, rinse them under cold water again, and drain them completely in a colander. This blanching process makes the oysters more plump and firm, helping them hold their shape when fried.
Step 5
Place a generous amount of pancake mix into a large plastic bag. Add the drained oysters and seal the bag tightly. Shake the bag to coat each oyster evenly with a thin layer of the pancake mix. Even coating ensures the batter adheres well and results in crispy pancakes.
Step 6
In a bowl, crack 2 fresh eggs and whisk them together with the finely julienned carrot and chopped green onion. This creates the egg batter, adding color and a slight crunch to the pancakes.
Step 7
Dip the pancake-coated oysters into the egg batter, ensuring they are fully coated on all sides. Take your time to coat each oyster well for the best results.
Step 8
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Carefully place the egg-coated oysters into the hot pan, leaving some space between them so they don’t stick together. Fry until one side is golden brown, then flip and cook the other side until equally golden and cooked through. Using medium-low heat prevents the outside from burning before the inside is cooked, ensuring a tender and delicious pancake.
Step 9
Once cooked, place the oyster pancakes on a paper towel-lined plate for a moment to drain any excess oil. Arrange them nicely on a serving dish. They are best enjoyed immediately while warm.
Step 10
Let’s make the special soy dipping sauce to enhance the oyster pancakes! In a small bowl, combine 2 tablespoons of soy sauce, 1/2 tablespoon of vinegar, and a pinch of red pepper flakes (if desired). Mix well. This simple sauce will elevate the flavor of your oyster pancakes. Serve them with this delightful sauce and enjoy an incredibly delicious meal. Enjoy your cooking! 🙂
