Korean Seaweed Oyster Pancake
Fresh oysters and rehydrated seaweed are folded into a pancake batter and pan-fried into a jeon brimming with ocean flavor. The oysters release their rich, briny juices into the pancake as they cook, while the seaweed adds a soft, slippery texture. Soup soy sauce seasons the batter cleanly, and minced red chili provides both color and a hint of heat. This jeon is at its best during winter when oysters are plump and full of flavor.
Adjust Servings
Instructions
- 1
Gently rinse oysters in light salt water and drain well.
- 2
Squeeze soaked seaweed dry and cut into 3 cm pieces.
- 3
Make batter with pancake mix, water, egg, garlic, and soup soy sauce.
- 4
Add seaweed, oysters, and red chili; season lightly with salt.
- 5
Pour ladlefuls into an oiled pan over medium-low heat and spread round.
- 6
Cook 3 minutes per side until oysters are fully cooked, then plate.
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