Moist, Savory Gul Jeon (Pan-Fried Oyster Patties)
Savory pan-fried pancakes made by coating well-drained raw oysters in flour and egg wash, then gently pan-frying over medium-low heat.
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 →
Thoroughly drain seasonal raw oysters, then coat them in flour and a vegetable egg wash before pan-frying. Cooking them gently over medium-low heat seals in the natural juices, yielding oysters that are golden on the outside and moist on the inside. With an easy preparation, this dish lets you enjoy the characteristic aroma and tender texture of oysters.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Raw oysters200 g
- Egg2
- Scallions (jjokpa) (or large green onion (daepa))2 tbsp (minced)
- Carrot2 tbsp (minced)
- Flour2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salta little
- Ground black peppera little
- If the oysters retain too much moisture, water and oil will mix during frying, making the patties soggy and greasy, so be sure to drain off all excess moisture thoroughly.
Steps
Prepare the ingredients
Prepare the measured ingredients: raw oysters, eggs, scallions, carrots, flour, mirin, salt, and ground black pepper.
Prep the ingredients
These are cleaned raw oysters with all moisture thoroughly drained.
If the oysters have too much moisture, the water and oil can mix while pan-frying, making them soggy and greasy.
Prepare 2 eggs, and finely mince the scallions (or large green onion) and carrots to about 2 tbsp each, as they will be mixed into the egg wash.
Make the egg wash
Add 2 eggs, 1 tbsp mirin, a little salt, and a little ground black pepper, and beat well.
Add the minced scallions and carrots to the egg wash and mix evenly.
Coat with flour
Place the oysters in a bowl, add 2 tbsp flour, and toss gently so the oysters do not break, coating them evenly with flour.
Pan-fry the oysters
Heat oil in a pan over medium heat...
Drop a few oysters at a time into the egg wash, then scoop up each oyster with a good amount of egg wash using a spoon to pan-fry them conveniently.
Keep the heat lower than you would for other pancakes; pan-frying over medium to low heat keeps the oyster juices from escaping, leaving the outside crisp and the inside moist.
Finish
A plate of gul jeon is ready.
Pan-fried until savory and eaten right away, a whole plate disappears in no time.
The oysters are plump, giving a wonderful aroma and texture with every bite.
Lightly seasoned with salt, they taste great just as they are.
They are also delicious served with choganjang (vinegar soy sauce).
Pan-frying oysters in oil gives them a chewy, plump texture that offers a different charm from raw oysters.
Ppunwife's tips
- Drop a few oysters at a time into the egg wash, then scoop up each oyster with a moderate amount of egg wash using a spoon to pan-fry them easily.
- Keep the heat lower than you would for other pancakes; pan-frying over medium to low heat keeps the oyster juices sealed in, making the outside crisp and the inside moist.
FAQ
Do I really need to remove moisture from the oysters before pan-frying?
If excess moisture remains on the surface of the oysters, it will mix with the cooking oil and make the pancakes soggy and greasy, so be sure to drain them thoroughly.
What is the trick to controlling the heat so the inside stays moist?
Maintaining medium-low heat prevents moisture and juices from escaping, cooking the outside crisp while keeping the inside tender.
Can I use large green onion instead of scallions in the egg wash?
Yes, you can substitute large green onion; simply mince it finely before using.
Is there anything to keep in mind when coating with flour?
Toss gently and lightly so that the delicate oyster flesh does not tear or bruise while getting an even coat.
