Korean Seaweed Oyster Pancake
Quick answer
- Total time
- 36 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Miyeok oyster jeon is a Korean seaweed and oyster pancake that offers a savory taste of the ocean.
Read more
The cooking begins by rinsing fresh oysters in light salted water and draining them, while soaked seaweed is squeezed firmly to remove moisture before being cut. The pancake batter is prepared by mixing Korean pancake mix, cold water, an egg, minced garlic, and soup soy sauce. The seaweed, oysters, and minced red chili are gently folded into the batter. Ladles of the mixture are pan-fried in oil over medium-low heat for three minutes on each side, ensuring the oysters stay submerged in the batter to cook. The finished pancake features a crisp exterior with a soft, chewy seaweed interior, and juicy oysters that release their briny flavor with every bite.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Prep
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.
- 3Season
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.
- 4Season
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Fresh oysters release briny juices into a seaweed-filled batter for a concentrated oceanic umami.
- Finish cue
- The jeon is done when the oysters inside turn opaque and the surface bubbles have settled.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
36min, 10 ingredients
Category median
30min, 8 ingredients
Based on 80 recipes
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