Plump pan-fried battered oysters that are lightly crisp but juicy and flavorful in just a couple of minutes.
Author: Jennifer | Chopsticks and Flour
About 8 oysters
salt to wash the oysters
2 ½ TbspKorean savory pancake flour mix (Buchim garu 부침가루)Or flour - may not be as crispy
A dash of ground black pepper and salt
Soy Sauce dip
If using frozen, defrost the oysters
In a medium bowl, place in the oysters, water to cover the oysters and 1-2 tsp of salt. Lightly stir the water with a spoon. Rinse the oysters in running cold water and drain the water for a few minutes.
Make the sauce: Add all ingredients into a small bowl and let sit until the oyster pancakes are ready!
In a dry medium bowl, add in the clean oysters and korean pancake flour. Mix well until the oysters are covered in the flour. Using a spoon, remove any of the excess flour.
Move the oysters to one side of the bowl, crack an egg on the empty side of the bowl, add a pinch of salt and lightly beat the egg. *This is a trick that celebrity chef Baek Jong Won uses to limit the number of dishes he uses.
Mix the floured oysters with the beaten eggs.
Lightly oil a frypan and place on medium heat. Using a spoon, scoop the oyster one at a time and place into the heated frypan. *Optional, place a sliced red pepper on top to make the pancakes more colorful and to add a spicy kick. I often like to do this but ran out of peppers.
Cook until the bottom of the oyster pancake is lightly browned (1 to 2 minutes) then carefully turn over. Do not squash the oysters with a spatula! You want to keep them nice and plump. Once both sides are cooked and lightly browned, plate immediately and serve with the soy sauce dip! Best when warm!
Baek Jong Won Korean Oyster Pancake (Gul Jeon) https://www.chopsticksandflour.com/korean-oyster-pancake/