Lee Hye-jung's Guljeon (Oyster Jeon)

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.