Tender and Fresh Tongyeong Oysters Fritter (Guljeon)
Tender and Fresh Tongyeong Oysters Fritter (Guljeon)
How to Make Delicious and Savory Oyster Fritters Using Seasonal Oysters
Received 1kg of fresh, seasonal oysters from Tongyeong! Since I don’t eat oysters, I made these oyster fritters with great care for my husband, who absolutely loves them. The burst of oyster flavor and crispy texture in every bite are exceptional, and you can create a special meal with simple ingredients. Capture everyone’s taste buds with these simple and flavorful oyster fritters that highlight the oysters’ natural taste.
Oyster Fritter Main Ingredients- 500g fresh oysters
- 4 eggs
- 3 Korean green chili peppers (for spiciness)
- 3 red chili peppers (for color and slight sweetness)
- 2-3 Tbsp flour or all-purpose flour (just enough to lightly coat the oysters)
- 1 pinch of salt (to season the egg mixture)
- Cooking oil (generously)
Cooking Instructions
Step 1
Drain the fresh oysters on a sieve and gently rinse under running water, ensuring all moisture is removed. (Tip: Some people choose not to wash oysters to preserve their original flavor. However, if you’re concerned about grit, you can gently shake them in saltwater and then drain thoroughly.)
Step 2
In a bowl, crack the 4 eggs and add 1 pinch of salt. Whisk well. Add the minced green and red chili peppers and mix. (If you prefer it spicier, increase the amount of green chilies, or substitute with regular green peppers if you want less heat.)
Step 3
A pro tip for mincing chilies cleanly! First, cut off the stem end of the chili pepper, then slice it. When you reach the seeds, press down with your knife to separate the seeds, then ‘tap’ them over a sink or drain to easily remove them.
Step 4
Place the oysters in a large resealable bag and add about 2-3 tablespoons of flour or all-purpose flour. Be careful not to add too much flour, as it can make the fritters doughy; you only need enough to lightly coat the oysters. Close the bag and gently shake to ensure the flour is evenly distributed.
Step 5
Heat a non-stick pan with a generous amount of cooking oil, then reduce the heat to low. The key to perfect fritters is low heat, which ensures they cook through without burning. Lightly dip the floured oysters into the egg mixture, then scoop them out with a spoon and place them onto the hot pan. Arrange them so that large oysters have about 2 per fritter, and smaller ones have about 3, for a pleasing appearance.
Step 6
After placing the oysters, artfully arrange the pre-minced red and green chili peppers on top as a garnish. Use your spoon to gently gather the egg mixture towards the center to create beautiful, round fritters, preventing the egg mixture from spreading too thinly. (Tip: When making fritters or fried rice, using both a spoon and chopsticks together can be very convenient!)
