Crispy Guljeon (Korean-style Oyster Fritters)

Method5 steps · about 30 min

1. 1

   Step 1: Clean the oysters (8 ounces) by gently swishing them around in salted water. Drain. Rinse again in clean water and keep them in a strainer over a bowl to drain well.

   Uses 8 ounces oysters (gul, 굴) · Water, as needed for oyster cleaning and rinsing · Salt, as needed for the oyster cleaning water

2. 2

   Step 2: Finely chop the carrot (½ small), scallion (1), and mushrooms.

   Uses ½ small carrot · 1 scallion · 2 fresh mushroom caps, any variety

3. 3

   Step 3: Choose one batter route: use 1 cup buchim garu, or use 1 cup plain flour with 1/2 tsp minced garlic and 1/2 tsp salt. Whisk the chosen route with the 1 tbsp corn or potato starch and 1/4 tsp baking soda. Mix in 3/4 cup icy cold water, adding another 1–2 tbsp only if needed; the batter should be slightly thick but still runny. Separately stir together the dipping sauce: 1 tbsp soy sauce, 1 tsp vinegar, 1 tbsp water, 1/2 tsp sugar, a pinch of black pepper and a pinch of gochugaru.

   Uses 1 cup Korean savory pancake mix (buchim garu), or the flour alternative in the method · 1 cup plain flour, only instead of pancake mix · 1/2 tsp minced garlic, only with the flour alternative · 1/2 tsp salt, only with the flour alternative · 1 tablespoon corn or potato starch · 1/4 teaspoon baking soda · 3/4 cup icy cold water for batter · 1–2 tbsp additional icy cold water, if needed for batter

4. 4

   Step 4: Mix the oyster with the sesame oil (1 teaspoon), and then add to the batter along with the vegetables.

   Uses Cleaned drained oysters · 1 teaspoon sesame oil · Prepared pancake batter · Chopped carrot scallion and mushrooms

5. 5

   Step 5: Heat enough frying oil to make a 1/4-inch layer in a nonstick pan over medium-high heat. Add about 2 heaping tbsp of the oyster-vegetable batter per fritter and spread into a small round about 3 inches across. Cook in uncrowded batches, about 2 minutes per side, until both sides are golden, the centre is set and the oysters are cooked through. Repeat with the remaining batter, adding frying oil as needed. This makes about 7–9 fritters. Serve hot with the prepared dipping sauce.

   Fry each side until golden and cooked through · 2 minUses Oyster and vegetable fritter batter · oil for frying · Prepared dipping sauce