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)

I cooked this meal with my rice cooker again, so there was hardly any work to do. But it was hard to take the rice and other ingredients out from the rice cooker, because I didn’t want to ruin its shape for taking the pictures. In the end, I ruined it a bit, though it didn’t seem to affect the taste.

It was really yummy and filling. I also felt really healthy. As far as I remember, it was the first time I had this meal in my life, as well as cooking this meal. I should cook this more often I think.

If I describe the taste I would say something like this. It kept the individual tastes yet had harmony somehow. It was sweet from the chestnuts and dates, a bit salty from the oysters, and a bit spicy from the sauce.

I am not very good at describing things, but I am working on it.

Ingredients for 2 people

(Expected preparation time – 15 minutes, Cooking time with rice cooker – 30 minutes)

• Rice for 2 people (uncooked – 1 and 1/3 cups was good for me)
• Shelled oysters 150g
• Radish 300g
• 1/6 a medium size carrot
• 2 shiitake mushrooms
• Shelled and peeled chestnuts 6
• Dried Chinese dates 4
• Water 1 and 1/3 cups
• Dried kelp

For sauce (mix them all together in a small bowl.)

• Finely chopped garlic chives (You can substitute with small spring onion.) – 2 tbsp
• 1/2 a red chili
• Soy sauce – 4 tbsp
• Chili powder – 1/2 tsp
• Sugar – 1/2 tsp
• Sesame oil – 1 tsp
• Crushed garlic 1/4 tsp

Preparation

1. Soak the oysters in salty water for 10 minutes.
2. Soak the dried kelp in the water (1 and 1/3 cups). We are going to use this water to cook the rice.
3. Cut the carrot into medium size cubes.
4. Long thin slice the radish.
5. Thin slice the Chinese dates (we are not using its seed by the way) and shiitake mushrooms.
6. Rinse the rice. (If you are going to boil the rice, soak it in water for about 30 minutes after rinsing it.)
7. Drain the salty water (from no.1). Dry the oysters in the air.
8. Take the kelp out (from no.2) and pour the water onto the rice (in the rice cooker).
9. Add the vegetables on top of the rice in the following order : Radish, Carrot, Shiitake mushrooms, Chestnuts, Chinese dates, Oysters

Cooking

1. Cook the rice and ingredients in the rice cooker.
2. When it is done, serve it on the plate or bowl. I found a bowl is easier to have the meal.
3. Add the sauce one spoonful at a time. Mix it with the rice.
4. Dig in.

Related Posts

Sprouts on Rice (Kongnamul bap in Korean)

Mushrooms on Rice

King Oyster Mushrooms and Prawns on Rice

Related posts:

1. Sprouts and Rice (Kongnamul bap in Korean)
2. Chinese Dates (Daechu in Korean)
3. Vegetables Wraped with Pickled Radish (Mussammari in Korean)