Korean Oyster Pancake (Gul Jeon) – Baek Jong Won Chef style


  • About 8 oysters
  • salt to wash the oysters
  • 1 egg
  • 2 ½ Tbsp Korean savory pancake flour mix (Buchim garu 부침가루) Or flour - may not be as crispy
  • A dash of ground black pepper and salt

Soy Sauce dip

  • 2 tsp soy sauce
  • ½ tsp vinegar
  • ½ tsp mirin
  • 1 tsp chopped onion


  • 1. If using frozen, defrost the oysters
    2. 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!