Miyeok Guljeon (Seaweed Oyster Pancake)
Fresh oysters and seaweed create a moist, ocean-bright pancake with soft texture and clean, layered umami.
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.
Tips
Nutrition (per serving)
Adjust Servings
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