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Gul jeon (oyster pancakes)
Plump shucked oysters in a light flour and egg coat, fried until just firm
Oysters are at their sweetest in midwinter, just as Seollal arrives, and the farms around Tongyeong on Korea's south coast supply most of the country, so gul jeon are a treasured New Year treat. They are a quick, small luxury on a jeon platter that is otherwise mostly vegetables and pork, a taste of the sea brought to the family table for the new year. Each oyster is wrapped in a thin, tender egg coat, so the outside is golden and soft while the inside is briny, sweet and juicy. Use shucked fresh oysters from a tub or the fishmonger, and serve them hot with a soy-vinegar dip, a squeeze of lemon and steamed rice. Chef's tip: pat the oysters really dry, or the flour turns gluey and the oil spits.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the oysters
- 14 oz shucked fresh oystersabout 24 medium, from a tub or fishmonger, drained
- 1 tsp saltfor rinsing, plus a pinch for seasoning
- ¼ tsp ground white pepper
- 4 tbsp plain flour
- 2 eggsbeaten
- 1 red chilli (optional)very thinly sliced
- 4 tbsp neutral oil
To serve
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 4 lemon wedges (optional)
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Method
0/6 doneStep 1: Sniff the tub as you open it and look over each of the 14 oz shucked fresh oysters: they should smell fresh and of the sea, and look plump and glossy. Throw away any that smell sour or fishy, and pick off any bits of shell.
2 minStep 2: Swirl the oysters gently in a bowl of cold water with 1 tsp salt dissolved in it, then lift them out and lay them on a double layer of kitchen paper. Pat the tops dry.
3 minStep 3: Season the oysters lightly with ¼ tsp ground white pepper, then toss them in 4 tbsp plain flour until each is evenly dusted.
2 minStep 4: Heat 2 tbsp neutral oil in a large frying pan over medium heat. Dip each oyster in 2 eggs, letting the excess drip back, and lay it in the pan. Press a sliver of 1 red chilli onto each if you like.
3 minStep 5: Fry for about 2 minutes, until the underside is golden, then add the rest of 2 tbsp neutral oil, turn and fry for 2 minutes more. They are done when the edges have curled, the oysters feel firm and springy, and they are piping hot right through. Common mistake: crowding the pan; the oysters steam, leak water and the egg slides off, so fry in two batches.
5 minStep 6: Drain briefly on kitchen paper. Stir together 2 tbsp soy sauce and 1 tbsp rice vinegar and serve the gul jeon straight away with 4 lemon wedges.
1 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 14 g
- Carbs
- 13 g
- Fat
- 14 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gul jeon (oyster pancakes) take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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