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

1. Soak the oysters in cold water for about 15 minutes. (add some salt)
2. Drain the oysters and dry them in the air.
3. Put the flour into the plastic bag and add the oysters. Shake it.
4. Finely chop the garlic chives and thin slice the chili.
5. Beat the egg, add the pepper and salt, then mix them well.
6. Add the vegetables and oysters into the egg bowl. Stir it.

Cooking

1. Pre heat the pan.
2. Add some oil.
3. Scoop out one oyster at a time with a spoon.
4. 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)

Squid pancakes (Ojingeo Buchimgae in Korean)

Tuna Pancakes (Chamchijeon in Korean)

Related posts:

1. Enoki mushrooms Pancakes (Paeng-ee Beosut Jeon in Korean)
2. Squid pancakes (Ojingeo Buchimgae in Korean)
3. Tuna Pancakes (Chamchijeon in Korean)