Making Oyster Pancake with Seasonal Oysters
It's the season. I made a savory oyster pancake^^
2 serving
Within 30 minutes
탁주부
Ingredients
  • Oyster
    14ea
  • a sun-dried salt
    1spoon
  • pan frying powder
    1spoon
  • Eggs
    2ea
  • Carrot
    little
  • leek
    little
  • Cheongju
    1spoon
Cooking Steps
STEP 1/9
Oysters must be cleaned because the mud or oyster shell can be chewed!! Put only oysters in a bowl, add a spoon of salt, and gently return the bowl or add a spoon to keep the oysters from breaking. Then, you get a lot of powder in the bowl where you put oysters. Wash several times with salt until no impurities are formed and rinse under running water.
STEP 2/9
Place well-cleaned oysters on a tray
STEP 3/9
Put enough water in a pot to soak the oysters, add a spoonful of refined rice wine to control the fishy smell of the oysters, and bring to a boil over high heat.
STEP 4/9
When the water boils, put in the cleaned oyster, and when the oyster goes in, the boiling water calms down. Then boil the water until it boils again.
Transfer the blanched oysters back to the strainer tray and shower them with cold water to make them firm. Place it on a strainer and remove the water.
STEP 5/9
Mince carrots and green onions a little while the water is removed.
STEP 6/9
Then, put a spoonful of pancake mix in a sanitary bag and add the drained oysters together and shake them gently until the oysters do not break.
STEP 7/9
Mix two eggs and chopped vegetables in a bowl
STEP 8/9
Put oysters dressed in pancake mix in egg mixture
STEP 9/9
Put a spoon on an oiled pan heated over low heat and fry it until it's golden brown.
1. I only have sea salt, so I washed the oysters with sea salt, but it's better with thick salt. 2. The reason for blanching oysters once is to remove the fishy taste and to remove the moisture that forms when you make oyster pancakes and put them on a plate. 3. If you don't have Cheongju, you can replace it with Mirim, cooking wine, and soju you ate. 4. You can use colorful vegetables such as paprika or perilla leaves instead of carrots or green onions. 5. You can use flour instead of flour, but don't add salt just because you used flour. Oysters are salty enough. 6. Oysters have already been blanched once, so you don't have to cook them for a long time when frying them in a pan, just keep the heat low and cook them until the egg is cooked on the outside. 7. It tastes better if you dip three or four drops of vinegar in soy sauce.
Cooking review
4.90
score
  • 147*****
    score
    I don't have any other vegetables, so I chopped water parsley and put it in. Since I blanched it and baked it as jeon, kindergarten kids also eat it well. I dipped it in red chili-pepper paste with vinegar~~
    2025-02-20 23:51
  • 198*****
    score
    I ate it so deliciously as a side dish
    2025-01-20 10:05
  • 956*****
    score
    It's delicious. Thank you for the recipe
    2024-12-12 20:13
  • 993*****
    score
    I really enjoyed the food I'll find another dish and cook it
    2024-11-18 20:35
  • 394*****
    score
    The point is to blanch the oysters first. If you blanch it, it will lose water and make the oysters firm. Thank you for the great tip. I'll make it delicious.
    2024-11-08 09:24
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