Gul Pajeon (Oyster and Scallion Pancake)
A savory pancake made by layering fresh oysters over scallions, coating them in beaten egg, and pan-frying until golden brown.
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 →
This scallion pancake is generously topped with scallions and fresh oysters, then bound together with beaten egg as it cooks. Using anchovy broth instead of plain water in the batter adds deep savory flavor, while Cheongyang chili peppers and a seasoned vinegar soy sauce provide a clean, spicy kick. Its hearty appearance makes it perfect for entertaining guests or serving as an accompaniment for drinks.
- Servings
- about 2–3 servingsOriginal: 2 pancakes
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Oysters300 g
- Scallions (jjokpa)300 g
- Egg2
- Cheongyang chili pepper (hot green chili)2
- Red chili pepper1
Batter
- Frying mix (twigim-garu) (or korean pancake mix (buchim-garu), flour)1 cup
- Salt1/2 tsp
- Anchovy broth (or water)1 cup
Vinegar soy dipping sauce
- Gochugaru (Korean chili flakes)1/2 tbsp
- Minced green onion1 tbsp
- Regular soy sauce (jin-ganjang)2 tbsp
- Vinegar1 tbsp
- Water1 tbsp
- Sugar1 tsp
- Toasted sesame seeds1/2 tbsp
- Gently rinse the oysters by swirling them in salted water without tearing them, then rinse and drain well.
- You can use squid, shrimp, or clam meat instead of oysters.
- For the batter, you may also use Korean pancake mix, all-purpose flour, or potato starch as suitable alternatives.
Steps
Gently rinse the oysters by swirling them in salted water without tearing them, then rinse and drain the water. You can use squid, shrimp, or clam meat instead of oysters.
Refer to the detailed guide for cleaning oysters: https://blog.naver.com/ppunwife/222976988829
Prepare about two generous handfuls of scallions (jjokpa) and cut them to fit the size of your frying pan.
For the powder going into the batter, I prepared frying mix (twigim-garu). You can also properly use Korean pancake mix (buchim-garu), all-purpose flour, or potato starch.
Beat two eggs thoroughly, and finely slice the Cheongyang chili pepper (hot green chili) and red chili pepper diagonally or mince them.
Mix all the seasoned vinegar soy sauce ingredients together.
Add salt to the frying mix, pour in the anchovy broth, and mix until free of lumps to make the batter.
Using broth instead of plain water in pancake batter makes it much more savory and flavorful.
Heat a generous amount of oil in a pan, arrange the scallions alternating in directions, and spoon over a little batter to spread it out.
Evenly place the raw oysters on top. Dusting the oysters with flour helps keep them from falling off (I skipped this step).
Scatter the sliced chili peppers over the top and coat with the beaten egg to give it a nice color. Once you check that the bottom has browned, carefully flip it over so the oysters do not fall off and cook through to finish.
Ppunwife's tips
- Using broth instead of plain water in pancake batter makes it much more savory and flavorful.
- Dusting the oysters with flour helps keep them from falling off.
FAQ
Can I use other seafood instead of raw oysters?
Yes, substituting squid, shrimp, or clam meat will make a wonderful seafood scallion pancake.
How can I prevent the oysters from falling off while frying?
Dusting the raw oysters lightly with flour before placing them over the scallions and batter helps the ingredients adhere firmly together.
Can I use a different flour instead of frying mix?
You can freely substitute or mix in Korean pancake mix, regular flour (all-purpose flour), or potato starch.
What should I do if I don't have broth for the batter?
You can use plain water instead of anchovy broth, though using broth provides a much richer savory flavor.
