Learn how to make easy Korean style oyster pancakes! Ready in 20 minutes.
One thing I miss about Korea is the abundance of cheap seafood. Oysters definitely belong into this category.
Back in the days when I was living in Korea (in 2006), I was able to get 400g of oysters (which is equivalent to about 3 dozen oysters) for less than US $3! I didn’t know how lucky I was then. 🙂
Fast forward to 2016, I now live in Australia. And I incidentally had to pay about AU $18 for a dozen oysters recently! That’s insane! What do you think? This recipe might well be one of the most expensive recipes I’m sharing per gram. Lol. How cheap are oysters in your country?
Since oysters are so cheap in Korea, Koreans love adding oysters in many dishes such as in Kimchi, in soups and porridge, in rice and in fried dishes etc.
Oyster pancakes (Gul Jeon, 굴전) is also a very popular way to enjoy them as well. There are many variations of oyster pancakes but today’s recipe is one of the easiest ways to make them. (No special Korean ingredients are needed! You can even omit the rice wine I used if you are OK with the oyster smell. 🙂 )
Some Oyster Facts
- Apparently, oysters taste best and have the most nutrition in the winter season (From November to early March) in Korea.
- Oysters are often referred to as “the milk of the sea“, because they contain lots of calcium.
- Oysters are particularly popular amongst Korean men as they are known as a stamina food.
Anyway, the savoury and slightly salty taste from the oyster pancakes are quite heavenly. I hope you get to try this recipe soon!
P.S
- If you also love eating fresh oysters (or any other seafood), check my Korean style spicy and tangy seafood dipping sauce.
- If you like Korean pancakes, here are some of my suggestions. Kimchi Pancake, Korean seafood pancake , Korean Potato Pancake and Crab Omelette
Ingredients for Oyster Pancakes
- 150g / 5 ounces fresh shelled oysters (about 15 oysters)
- 1 egg and 1 egg yolk
- 1/4 tsp rice wine
- A few sprinkles ground black pepper (or white pepper)
- A few sprinkles fine sea salt
- 2 Tbsp all purpose flour
- 2 stalks green onions (or garlic chives), finely chopped
- 1 red chili (optional), seeds removed & thinly sliced
- Some cooking oil (I used rice bran oil)
* 1 Tbsp = 15 ml
How to Make Oyster Pancakes
1.Rinse the oysters in cold water. Remove any sand or debris. Drain the water for a few minutes.
2. Put the flour into a clean plastic bag and add the oysters. Shake it to coat with the flour. Alternatively, you can roll the oysters on a flour covered plate.
3. Break the eggs into a mixing bowl. Add the rice wine, black pepper and the salt. Beat them well. Add the green onion into the bowl and stir well. Put the oysters into the egg bowl and mix well to coat with the egg mixture.
4. Pre heat a pan / skillet on medium to medium high heat. Add some oil. Scoop out an oyster with a spoon (one at a time) and place it onto the pan. (If you’re using chili slices, add them on top of the oysters now. One chili slice per oyster.) Cook until the bottom of the oyster pancake is cooked (1 to 2 mins) then turn it over to cook the other side.
5. When both sides are cooked, serve them on a plate. You can pair these delicious pancakes with my sweet and tangy Korean pancake sauce.
Korean Oyster Pancakes (Gul Jeon)
Ingredients
- 150 g fresh shelled oysters (5 ounces, about 15 oysters)
- 1 egg and 1 egg yolk
- 1/4 tsp rice wine
- A few sprinkles ground black pepper (or white pepper)
- A few sprinkles fine sea salt
- 2 Tbsp all purpose flour
- 2 stalks green onions (or garlic chives), finely chopped
- 1 red chili (optional), seeds removed & thinly sliced
- Some cooking oil , I used rice bran oil
Instructions
- Rinse the oysters in cold water. Remove any sand or debris. Drain the water for a few minutes.
- Put the flour into a clean plastic bag and add the oysters. Shake it to coat with the flour. Alternatively, you can roll the oysters on a flour covered plate.
- Break the eggs into a mixing bowl. Add the rice wine, black pepper and the salt. Beat them well. Add the green onion into the bowl and stir well. Put the oysters into the egg bowl and mix well to coat with the egg mixture.
- Pre heat a pan / skillet on medium to medium high heat. Add some oil. Scoop out an oyster with a spoon (one at a time) and place it onto the pan. (If you’re using chili slices, add them on top of the oysters now. One chili slice per oyster.) Cook until the bottom of the oyster pancake is cooked (1 to 2 mins) then turn it over to cook the other side.
- When both sides are cooked, serve them on a plate. You can pair these delicious pancakes with my sweet and tangy Korean pancake sauce.
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
