Thick Gul Jeon (Pan-Fried Oyster Patties) with Green Onion
A savory pancake made by mixing raw oysters and large green onion with beaten egg and pan-frying it thick.
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 →
Instead of a flour batter, beaten egg brings out rich savory flavor, while plenty of large green onion adds aroma. Rather than the hassle of pan-frying oysters one by one, it is pan-fried thick in one go like Dongnae pajeon so you can enjoy it moist and tender.
- Servings
- about 1–2 servingsOriginal: 1 pancake, 24 cm across
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
- Oysters300 g
- Large green onion (daepa)1 stalk
- Red chili pepper2
- Cheongyang chili pepper (hot green chili)2
- Egg3
- Flour3 tbsp
- Salt1/2 tsp
- Ground black peppera little
- I prepared Cheongyang chili peppers and red chili peppers for color and heat, but you can use carrot instead of chilies.
Steps
Prepare the ingredients
Here are 1 cup (250 g) washed raw oysters, 3 eggs (180 g), 1 large green onion (daepa), 2 red chili peppers, and 2 Cheongyang chili peppers.
I prepared Cheongyang chili peppers and red chili peppers for color and heat, but you can use carrot instead of chilies.
Related post on the blog (Korean)blog.naver.com/ppunwife/224087140998To see how to clean raw oysters, click this photo.
Slice the ingredients
Slice the large green onion thinly on a long diagonal, as if julienning it, and finely slice the chilies.
Beat the eggs
Add 1/2 tsp salt and a little ground black pepper to the eggs and beat them.
Coat the oysters in flour
Add 3 tbsp flour to the washed and drained oysters, tossing gently so they are evenly coated.
Coating the surface lightly in flour helps the batter cling well without slipping off.
Mix the batter
Add the large green onion, chilies, and flour-coated oysters to the beaten eggs, mixing everything thoroughly into a batter.
Pan-fry
Heat a pan over high heat, add a generous amount of cooking oil, then pour in the batter and spread it evenly.
We are going to pan-fry it thick like Dongnae pajeon.
If one large pancake feels unmanageable, you can divide it into 2 to 3 pancakes.
Lower the heat to medium, cover with a lid halfway through so the inside cooks through, flip it using a large plate, and then finish cooking with the lid off to make it crispy.
Finish
Here is the thick, moist gul jeon.
Instead of scallions, thinly slicing large green onion and pan-frying it generously yields a flavor similar to Dongnae pajeon.
If it tastes mild, serve it with a dipping sauce made from 1 tbsp regular soy sauce (jin-ganjang), 1/2 tbsp vinegar, 1 tbsp mirin, and a little toasted sesame seeds.
Instead of oysters, you can also use your favorite squid or clam meat to enjoy it as seafood scallion pancake.
Eaten piping hot, tearing it apart with chopsticks, it melts right in your mouth.
Ppunwife's tips
- Coating the surface lightly in flour helps the batter cling well without slipping off.
- If one large pancake feels unmanageable, you can divide it into 2 to 3 pancakes.
- Lower the heat to medium, cover with a lid halfway through so the inside cooks through, flip it using a large plate, and then finish cooking with the lid off to make it crispy.
- If it tastes mild, serve it with a dipping sauce made from 1 tbsp regular soy sauce (jin-ganjang), 1/2 tbsp vinegar, 1 tbsp mirin, and a little toasted sesame seeds.
FAQ
Can I use other vegetables instead of spicy chilies?
Instead of Cheongyang chili peppers or red chili peppers used for color and heat, you can julienne and add carrots.
Why do you coat the oysters in flour first?
Lightly dusting the drained oysters with flour helps the egg batter adhere neatly to the ingredients without slipping off.
Is there a trick to cooking a thick pancake all the way through without burning it?
Cook over medium heat with the lid on so the interior cooks through, flip using a plate, and finish uncovered to crisp up the exterior.
