Korean Oyster Pancake

Instructions

1. Step 1

   Combine the soy sauce, rice vinegar, sesame oil, garlic, and sesame seeds in a small bowl. Set the dipping sauce aside.

   Ingredients used: 4.0 gr Garlic, 15.0 ml Rice Vinegar, 5.0 ml Sesame Oil, 3.0 gr Sesame Seed, 30.0 ml Soy Sauce

   Cookware: mixing bowl

2. Step 2

   Pat the oysters dry and inspect them carefully for shell fragments. Season with the salt and black pepper.

   Ingredients used: 1.0 gr Ground Black Pepper, 300.0 gr Oyster, 2.0 gr Salt

   Cookware: serving plate

3. Step 3

   Spread the flour in a shallow dish. Coat each seasoned oyster lightly in flour and shake off the excess.

   Ingredients used: 60.0 gr All-Purpose Flour

   Cookware: Shallow Dish

4. Step 4

   Whisk the eggs in a mixing bowl, then stir in the green onion and red chili pepper. Dip each floured oyster into the egg mixture until evenly coated.

   Ingredients used: 2.0 piece Egg, 1.0 piece Red Chili Pepper, 30.0 gr Scallion

   Cookware: mixing bowl, whisk

5. Step 5

   Heat the vegetable oil in a large frying pan over medium heat until it moves freely across the pan.

   Timer: 2 min (fixed)

   Ingredients used: 45.0 ml Vegetable Oil

   Cookware: frying pan

6. Step 6

   Arrange the coated oysters in a single layer without crowding. Cook for 2 to 3 minutes, turn, and cook for 1 to 2 minutes more, until the coating is golden and the oysters are opaque and reach 63°C internally; repeat in batches as needed.

   Timer: 10 min (fixed)

   Cookware: frying pan, spatula

7. Step 7

   Transfer the oyster pancakes to a serving plate and serve immediately with the dipping sauce.

   Cookware: serving plate, spatula