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Korean Oyster Pancake (Gul Jeon) – Baek Jong Won Chef style
Soy Sauce dip
- 1. If using frozen, defrost the oysters2. In a medium bowl, place in the oysters, water to cover the oysters and 1-2 tsp of salt. Lightly stir the water with a spoon. Rinse the oysters in running cold water and drain the water for a few minutes.3.Make the sauce: Add all ingredients into a small bowl and let sit until the oyster pancakes are ready!4.In a dry medium bowl, add in the clean oysters and korean pancake flour. Mix well until the oysters are covered in the flour. Using a spoon, remove any of the excess flour.5.Move the oysters to one side of the bowl, crack an egg on the empty side of the bowl, add a pinch of salt and lightly beat the egg. *This is a trick that celebrity chef Baek Jong Won uses to limit the number of dishes he uses.6.Mix the floured oysters with the beaten eggs.7.Lightly oil a frypan and place on medium heat. Using a spoon, scoop the oyster one at a time and place into the heated frypan. *Optional, place a sliced red pepper on top to make the pancakes more colorful and to add a spicy kick. I often like to do this but ran out of peppers.8.Cook until the bottom of the oyster pancake is lightly browned (1 to 2 minutes) then carefully turn over. Do not squash the oysters with a spatula! You want to keep them nice and plump. Once both sides are cooked and lightly browned, plate immediately and serve with the soy sauce dip! Best when warm!