Gul-Jeon – Oyster Pancakes

Written by Joe Wabe.

Enjoying oysters in other countries could be a little extravagant, as prices can range to almost five times as much as in Korea. Nonetheless, their popularity and high production throughout the year on many farms in the west and south, in addition to the large demand by food enthusiasts, make them very affordable here.

Even though they can be consumed all year long, the best time for consumption and enjoyment is during the “oyster season,” which starts in late fall and runs to early spring. During summer, due to high temperatures, oysters can spoil easily and bacteria can cause food poisoning (believe me, it happened to me!). Therefore, for safer enjoyment, we must follow the rule of thumb: “Enjoy raw oysters only during months containing the letter R.” Enjoying oysters during colder seasons is delicious and safe. Their softness, quick digestion, and nutritional value make them a very delightful dish, especially for young children and older people.

Oysters can be enjoyed in many ways: in porridges, rice soups, hot pots, and pancakes, or raw, deep fried, and my all-time favorite – grilled. Our recipe for this month brings a very easy-to-prepare process that is savory, effortless, and fun to make: small oyster pancakes or gul-jeon (굴전). Gul (굴) means “oyster” in Korean, while jeon (전) means pancake (I added the word “small” because they are cooked individually and not in a normal-sized package.)

Considered as a side dish, gul-jeon is a treat you can enjoy as a companion with any meal or on its own as a snack during cold winter days. It goes well with rice wine (막걸리, makgeolli) if you are looking to feel extra warm in winter.

If you wish to appreciate the oyster-eating experience further, a popular oyster festival is held every year in mid-December in Cheonbuk-myeon on Chungcheongnam-do’s west coast to promote the diverse dishes and traditions attached to this delicacy in the area. One of the highlights of the festival is enjoying grilled Cheonbuk oysters, the pride and joy of the Boryeong area.

Ingredients (Serves 3)

300 grams of unshelled oysters

2 eggs

1/4 tablespoon of mirin (rice wine)

1/2 tablespoons of anchovy sauce (use a little salt if not available)

1 cup of all-purpose flour

1/2 teaspoon of black pepper

Garlic or onion chives finely chopped

1 red pepper thinly sliced

Cooking oil

Preparation

Rinse and drain the oysters in cold water. Let them rest in the strainer for a few minutes. In a container or with a plastic bag, add the flour and coat the oysters well until they become completely covered by flour. In a different bowl, beat the eggs and add the rest of the ingredients (rice wine, black pepper, sauce, chives, and red pepper) and mix well. Add the oysters in the bowl and coat them with the mixture. In a medium-high-heat pan, add oil and fry the coated oysters, turning them over on both sides until golden crisp (takes about three minutes). Serve on a plate and pair with soy or chili sauce.

The Author

Joe Wabe is an established photographer and Gwangju local business entrepreneur. He has been contributing to the GIC and the Gwangju News for more than eight years.

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