Korean Seaweed Oyster Pancake
Quick answer
- Total time
- 36 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Fresh oysters and soaked miyeok seaweed share one batter, and a single bite brings a crisp outside, slippery seaweed, and an oyster full of briny juice.
Read more
Plump winter oysters suit it best. Each oyster gets pressed down into the batter with a spoon, since any that pokes above the surface cooks less than the rest.
Ingredients
Instructions
- 1
Place fresh oysters (220 g) in light salt water (500 ml water + 1 tsp salt) and swish gently with fingers to clean.
Change the water and rinse 1-2 more times, then drain in a strainer for 5 minutes.
- 2
Wrap soaked seaweed (120 g) in a cloth and squeeze out water firmly.
After squeezing, cut into 3 cm pieces and press once more to remove remaining moisture.
- 3
Whisk pancake mix (140 g), cold water (180 ml), egg (1), garlic (1 tsp), and soup soy sauce (1 tbsp) together.
Soup soy sauce deepens the color and adds umami.
- 4
Add seaweed, oysters, and chopped red chili (1 tbsp) to the batter.
Season with salt (1 g) and fold lightly with a spatula using only an up-and-down motion to keep oysters from breaking.
- 5
Heat oil (3 tbsp) in a pan over medium-low heat.
Ladle batter into 10 cm rounds one at a time. Press any exposed oysters gently with a spoon to keep them submerged in the batter.
- 6
Cook 3 minutes per side.
The jeon is done when the oysters inside turn opaque and the surface bubbles have settled. Plate and serve right away.
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