AI-generated imageCrispy Guljeon: Korean Oyster Fritters (7–9)
Small Korean oyster fritters with carrot, scallion and mushrooms. Cook oysters thoroughly rather than leaving the centers raw.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Gently clean shucked oysters in lightly salted cold water, rinse, drain thoroughly and keep refrigerated until use.
- 02
Chop carrot, scallion and mushroom. Mix 1 tbsp soy sauce, 1 tsp vinegar, 1 tbsp water and 1/2 tsp sugar for the dip.
- 03
Mix 1 cup pancake mix, 1 tbsp starch, 1/4 tsp baking soda and 180 mL cold water. Add 15–30 mL more if too thick. Coat oysters in 1 tsp sesame oil and fold into batter with vegetables.
- 04
Heat about 0.5 cm oil over medium to medium-high heat. Spoon 2 tbsp portions into 7–9 fritters about 7–8 cm wide. Turn when golden and cook until batter is no longer raw and oyster centers are firm and opaque; verify at least 63°C (145°F) in oyster centers if possible. Adjust time for thickness.
- 05
Drain excess oil; serve warm with dip. Do not eat partially cooked oysters.
Helpful source links
Before you cook
Keep oysters chilled and discard spoiled seafood. Separate raw-oyster utensils, thoroughly cook oyster centers (check 63°C if possible), and avoid oil burns. Refrigerate within two hours; check mollusc, wheat, soy and sesame allergies.
Allergens: 굴(연체동물) / oysters (molluscs) / 牡蠣（軟体動物）, 밀(부침가루·간장), 대두(간장), 참깨(참기름). 가공품 표기 확인 / wheat, soy and sesame; check mix labels / 小麦、大豆、ごま、粉の表示を確認
Image & source credits
AI-generated image.
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