Guljeon – oyster pancakes

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    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.


    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


    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.

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