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Korean Oyster Pancakes (Gul Jeon)

Learn how to make easy Korean style oyster pancakes! Ready in 20 minutes.

Korean oyster pancake recipe | MyKoreanKitchen.com

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 Pancake Recipe | MyKoreanKitchen.com

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

  1. If you also love eating fresh oysters (or any other seafood), check my Korean style spicy and tangy seafood dipping sauce.
  2. If you like Korean pancakes, here are some of my suggestions. Kimchi Pancake, Korean seafood pancake , Korean Potato Pancake and Crab Omelette

Korean Style Oyster Pancakes | MyKoreanKitchen.com

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.

Oyster for Korean pancakes

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.

Flour coated oysters

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.

Egg mixture for oyster pancakes

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.

Cooking oyster pancakes

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.

How to make Korean oyster pancakes | MyKoreanKitchen.com


Korean oyster pancake recipe | MyKoreanKitchen.com

Korean Oyster Pancakes (Gul Jeon)

Korean style oyster pancake recipe
5 from 3 votes
Print Pin Rate
Course: Appetizer
Cuisine: Korean
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 143kcal
Author: My Korean Kitchen

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

1 Tbsp = 15 ml

Nutrition

Calories: 143kcal | Carbohydrates: 6.6g | Protein: 6.5g | Fat: 10.1g | Cholesterol: 111.4mg | Sodium: 134.4mg | Vitamin A: 400IU | Vitamin C: 25.6mg | Calcium: 20mg | Iron: 2.7mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Leave a Comment

31 thoughts on “Korean Oyster Pancakes (Gul Jeon)”

    • Thanks Ronnie! Don’t forget to serve them with some Korean dipping sauces! They goes best with them. (These recipe links are mentioned in the post.)

      Reply
  1. First off let me say I love getting your email! My mouth is watering just looking at this recipe. I have all the ingredient except the oyster so tomorrow when I shop they will be added. I can’t wait to make them. If all turns out as I expect it will, they will be on my Christmas Eve menu as an added appetiser. Since I haven’t tried these yet I really can’t rate them but if they compare to your other recipes I have tried they will definitely get a 5 ***** rating!

    Reply
    • Hi Jacquie, Great to hear you love getting my email newsletter. I guess I share more personal stories there so it’s more interesting to read. 🙂

      I hope you enjoy my recipe! Don’t forget to serve them with dipping sauces. Both the spicy version and non-spicy version works well in my opinion! (Links to these recipes are included in the post above.)

      Reply
  2. 1. Please enlarge the text area of comments, it is impossible to see what I am writing.
    2. Can canned oysters be used if fresh are not available and, if so, what kind and is there a brand you recommend? Thanks.

    Reply
    • Hi J’Marinde,

      I will look into your first request later. Are you talking about when typing on a desktop? or on a mobile/tablet device? It would be helpful to know to rectify the issue.

      Also, I’m not 100% sure on using canned oysters, but I think it can be done. Because, I know some Taiwanese/Sigaporean oyster omelettes recipe suggests that canned oyster can be used instead of fresh oysters. Oyster omelettes are different to this recipe, but there are some similar ground in ingredients. (Though I’ve never tried these omelettes myself. I only looked at them in pictures.)

      I’ve never bought canned oysters, so I can’t suggest anything specific on brands or types. Maybe buy canned oysters in spring water? That’s what I buy for tuna. 🙂

      Reply
      • I am using a desktop computer , however, I often experience this problem on many websites when trying to comment. I wonder if it looks larger to the creator, so they have little clue as to how their pages are acting.
        These here are showing at about 1mm and tiny “pencil point” sizing. Thanks for your help. Hav ea great day.

        Reply
  3. I am really new to cooking so please forgive me if this is a silly question. When do you take the oysters out of the shells, or do they come ready shelled?

    Reply
    • Hi Denny, It’s not a silly question. Most oysters sold here in Australia (& in Korea) are already shelled. (Thankfully!) So you literally only needs to lift the oyster and rinse them in cold water.

      Reply
  4. Hi Sue thanks for the oyster pancake recipe!

    I was interested to read how much oysters are in Australia, in the UK one oyster from Colchester are £1.50 to £2.00 each so i’m thinking of moving!

    I look forward to your next recipe.

    Tim

    Reply
  5. god i love ur food so much, i’ve always been so into korean food…u should see my sister she’s nuts about korean food, entertament..etc,
    i’m also a middle easter country [kuwait].
    keep up the good work i just can’t wait for ur new recipes of urs (*^.^*)//~

    Reply
  6. Oh my God, I really miss Korea now. Oyster for how much?
    Where I live(Southern Germany, no sea whatsoever nearby), I need to go to some fancy department store to get some of those babies.

    Reply

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