Apparently, oysters taste best and have the most nutrition in the winter season (From November to early March) in Korea. I bought 2 packs of oysters (total 400 g) for the price of one the other day and we enjoyed it a lot. They are usually about 2500 won (US $2.60) for 200g pack. Oysters are often referred to as “the milk of the sea“, because they contain lots of calcium. They are also very popular as a stamina food for Korean guys. 
Ingredients
(Expected preparation time – 23 minutes, Expected cooking time – less than 10 minutes)
- 1 egg and 1 egg yolk (to make the pancakes yellower)
- Refined rice wine 1/4 tsp
- Pepper – 1 sprinkle
- Salt – 1 sprinkle
- White flour – 2 tbsp
- 1 red chili
- 4 stalks of garlic chives
- Oyster 150g
Preparation
- Soak the oysters in cold water for about 15 minutes. (add some salt)
- Drain the oysters and dry them in the air.
- Put the flour into the plastic bag and add the oysters. Shake it.
- Finely chop the garlic chives and thin slice the chili.
- Beat the egg, add the pepper and salt, then mix them well.
- Add the vegetables and oysters into the egg bowl. Stir it.
Cooking
- Pre heat the pan.
- Add some oil.
- Scoop out one oyster at a time with a spoon.
- Turn them over when one side is cooked.
5.When both sides are cooked, serve them on a plate.
Other Pancakes Recipes
Enoki mushrooms Pancakes (Paeng-ee Beosut Jeon in Korean)
Seasoned sesame leaves pancakes (Kkaenip Jang Ddeok in Korean)