Lee Hye-jung's Guljeon (Oyster Jeon)
A seasonal delicacy of plump, moist oyster jeon made by minimizing the flour coating and adding finely chopped large green onion and cheongyang chili pepper.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding too much flour will make the jeon dry and dense, so use only enough to help the ingredients stick together.
- Adding 1 teaspoon of fermented anchovy sauce and a pinch of sugar removes the oysters' bitterness and enhances their savory flavor.
- When frying, avoid adding too much oil at once; replenish it gradually to prevent a greasy taste.
Recommended for
- Those who want to enjoy the springy texture of oysters instead of a thick flour-coated jeon.
- Those who want to taste clean, savory seasonal oyster jeon without any fishiness.
- Those looking for a light and easy makgeolli snack.
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