Ryu Soo-young’s One-Pan Oyster Pancake
Ryu Soo-young’s One-Pan Oyster Pancake
Learn to Make Ryu Soo-young’s Signature One-Pan Oyster Pancake from ‘Pyeon Storang’
Before winter completely fades, let’s make a delightful one-pan oyster pancake! I was intrigued by actor Ryu Soo-young’s unique technique on ‘Pyeon Storang’ where he cooks the entire oyster pancake in a single pan. I wondered if it would truly be delicious, and I can confirm it’s hands down the best oyster pancake I’ve ever had. It’s incredibly tasty!
Main Ingredients- Oysters 200g (cleaned and deveined)
- Eggs 4 large
- Green onions 1 stalk (finely chopped)
- Cheongyang peppers 2 (finely chopped)
- Pancake mix 1 Tbsp
- Cooking oil (for pan)
- Red chili pepper a little (for garnish, optional)
Seasoning- Sesame oil 1 Tbsp
- Salt 2 pinches
- Sesame oil 1 Tbsp
- Salt 2 pinches
Cooking Instructions
Step 1
First, prepare the red chili pepper, which adds color to the pancake, by slicing it thinly. (Frozen red chili peppers can also be used.) Ensure all other ingredients are prepped according to the recipe.
Step 2
Cleaning the oysters thoroughly is crucial. Place the oysters in a bowl, dissolve a handful of coarse sea salt in water, and gently wash the oysters. This method helps remove impurities and minimizes damage to the oysters compared to scrubbing. After washing, drain them well using a sieve.
Step 3
Finely chop the green onions and the Cheongyang peppers. Remember to remove the seeds from the peppers if you prefer less heat. The sweetness of the green onions and the spiciness of the peppers will enhance the oyster pancake’s flavor.
Step 4
In a separate bowl, crack the 4 eggs. Add the chopped green onions, 1 Tbsp of sesame oil, and 2 pinches of salt. Whisk everything together gently using a whisk or a fork until well combined.
Step 5
Lightly coat the drained oysters with 1 Tbsp of pancake mix. This coating helps the egg mixture adhere better and contributes to a crispier exterior when cooked.
Step 6
Add the coated oysters to the beaten egg mixture and gently toss to combine. Be careful not to break the oysters. Ensure all ingredients are evenly mixed with the egg batter.
Step 7
Now, heat your pan. Over medium heat, add about 3 swirls of cooking oil to coat the pan generously. Pour the oyster and egg mixture evenly into the pan, distributing the oysters. Arrange the chopped Cheongyang peppers on top, and add the sliced red chili pepper for garnish if using.
Step 8
Reduce the heat to low, cover the pan with a lid, and cook for 3 to 4 minutes. Cooking with the lid on helps to steam the inside, ensuring a tender and moist texture.
Step 9
After 3-4 minutes, lift the lid. Once the top is mostly set, use a kitchen torch to lightly sear the surface and add a smoky aroma. This step enhances the oyster’s natural flavor with a hint of char. (If you don’t have a torch, you can continue cooking on low heat until done.)
Step 10
Voilà! Your fluffy, golden-brown one-pan oyster pancake is ready! The soft egg, chewy oysters, crisp green onions, and spicy Cheongyang peppers create a harmonious blend of flavors and textures. I confidently declare this the best oyster pancake ever. Friends, don’t hesitate – make it right away!
