Golden and Savory Gul Jeon (Pan-Fried Oyster Patties)
A winter delicacy pancake made by washing oysters in light saltwater, coating them in egg batter, and pan-frying them until golden.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Rinse the oysters in light saltwater to remove fishiness, drain the moisture, and pan-fry them until golden in an egg batter. Adding finely chopped vegetables to the egg mixture makes it fragrant and savory, making it easy to enjoy even for those who do not care for raw oysters.
- Servings
- about 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Oysters200 g
- Egg2
- Scallions (jjokpa)2 tbsp (minced)
- Carrot2 tbsp (minced)
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))2 tbsp
- Ground black peppera little
- Washing oysters in plain water diminishes their flavor and aroma, so gently swirl them in light saltwater (about 2–3 tbsp coarse sea salt in 5 cups water) to remove any grit, and rinse about twice to clean them.
Steps
1. Rinse the oysters twice in saltwater, add 2 tbsp cheongju (Korean rice wine) or mirin and a little ground black pepper, and gently toss together...
2. Place in a strainer to drain off the moisture.
3. Add flour and coat the surface of the oysters.
It is even easier if you put the oysters and flour together in a plastic bag and shake it.
4. In 2 eggs, add 2 tbsp each of finely chopped carrot and scallions, then mix well.
5. Add all of the flour-coated oysters into the egg mixture...
6. Heat oil in a pan, drop by spoonfuls, and pan-fry on both sides until golden brown.
Ppunwife's tips
- It is even easier if you put the oysters and flour together in a plastic bag and shake it.
FAQ
What should I keep in mind when washing oysters?
Washing them in plain tap water weakens their flavor and aroma, so it is best to gently swirl them in light saltwater made with 2–3 tbsp coarse sea salt in 5 cups water to remove any impurities.
Is there a simple trick to coating the oysters in flour?
If you put the oysters and flour together inside a plastic bag and shake it, you can easily coat the surface of the oysters evenly.
Can I substitute mirin if I do not have cheongju?
Yes, you can use 2 tbsp mirin instead of cheongju.
