← Nouns Cooking · Korean

Ingredients

• 250 g shucked fresh oysters
• 2 tbsp salt, for washing
• Black pepper
• 60 g Korean pancake mix (buchimgaru) or plain flour
• 2 Eggs, beaten with a pinch of salt
• 1 Spring onion, finely chopped
• ½ Red chilli, finely chopped (optional)
• 3 tbsp oil, for frying
• 1 tbsp Soy sauce
• 1 tsp White vinegar
• 1 tbsp Water
• ½ tsp Sugar
• 1 pinch Gochugaru (Korean chilli flakes)

Method

1. Swish the oysters gently in a bowl of cold water with the salt to loosen any grit and shell. Pick them over, rinse, drain and pat dry on kitchen paper.
2. Season with pepper and toss in the flour to coat. Mix the spring onion and chilli into the beaten egg, and stir the dipping sauce together.
3. Heat a little oil in a frying pan over medium heat. Dip each oyster in the egg and fry for 1–2 min per side, until golden and firm.
4. Serve hot with the dipping sauce.

Tips

• Buy oysters from a reputable fishmonger and cook them until firm all the way through; raw or undercooked shellfish is risky, especially for pregnant women, young children and older people.
• Contains shellfish, egg and wheat.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang chopsticks and flour