Dried Maesaengi Seaweed and Oyster Mini Jeon (2 Servings)

Pick out shell fragments, rinse oysters gently under cold water and drain. Keep raw-oyster utensils separate.

Soak 10 g dried maesaengi in a little of the measured water until fully loosened, checking for grit.

Mix 70 g pancake mix, one egg and the remaining water; stir in the seaweed.

Heat oil over medium-low heat and spoon six to eight small pancakes into the pan; top each with oysters.

Cook on both sides until batter fully sets and the oysters are opaque and firm throughout; check thicker pieces carefully.

Mix 1 tbsp soy sauce and 1/2 tbsp vinegar for a simple dip, and serve the pancakes promptly.