JamieF on "Guljeon - oyster pancakes"

JamieF — Thu, 12 May 2011 20:08:49 +0000

sirdanilot that's okay - I was 27 before I first tasted oysters (or any seafood aside from fish and chips) and I live in NZ - no more than 20 minutes to the sea from all points inland! You will love this recipe - the flavors are subtle and nice :)

sirdanilot on "Guljeon - oyster pancakes"

sirdanilot — Thu, 12 May 2011 11:00:26 +0000

Looks delicious ! I am a bit ashamed that I live in a coastal region (the Netherlands) and have never even tried oysters... perhaps this is a good recipe to try them.

lucus5 on "Guljeon - oyster pancakes"

lucus5 — Wed, 11 May 2011 06:11:06 +0000

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JamieF on "Guljeon - oyster pancakes"

JamieF — Tue, 10 May 2011 23:19:00 +0000

As a fanatical seafood lover it seemed only fitting that I should invent my first recipe using oysters. Furthermore, I live in New Zealand which is home to some of the best oysters in the world (Bluff Oysters). To develop this delicious side dish I started with a recipe from My Korean Kitchen and modified and enhanced it with tips from here. I added fish sauce to enrich the flavor of the oysters, hot pepper flakes for color and a hint of spice, and replaced asian chives with green onions for a more delicate taste. I also removed the rice wine as I thought that it would be too much extra punch due to the addition of the green onions which are more astringent than asian chives. Ingredients 12 Fresh oysters 2 eggs and 1 egg yolk 1 tsp fish sauce 1/4 tsp Pepper pinch Salt 1 tsp hot pepper flakes 2 Tbsp White flour 1 red chili 2 green onions (scallions) 1 Tbsp soy sauce 1 Tbsp apple vinegar Method 1. Rinse the oysters three times in fresh cold water and drain well. 2. Finely chop the green onions and slice the chili as thinly as possible. 3. Beat the eggs until just combined and add the hot pepper flakes, pepper, salt, and vegetables and mix. 4. Pre heat the pan to medium and add some vegetable oil. 5. Take one oyster at a time, dredge it in flour then coat with the egg and vegetable mixture. 6. Fry in the pan on medium to low heat and turn over when one side is cooked. Use a fork to add some of the vegetables from the egg mix to each oyster if necessary (to add color and flavor). 7. When both sides are cooked, serve them on a plate with a dipping sauce of one Tbsp soy sauce, one Tbsp apple vinegar, and one Tbsp water – float a few sesame seeds on top as a garnish.

Maangchi's Korean food and cooking forum » Topic: Guljeon - oyster pancakes

JamieF on "Guljeon - oyster pancakes"

sirdanilot on "Guljeon - oyster pancakes"

lucus5 on "Guljeon - oyster pancakes"

JamieF on "Guljeon - oyster pancakes"