Lim Sung-geun's Oyster Fritters

Name: Lim Sung-geun's Oyster Fritters
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: fresh oysters 200g; eggs 2; green chili peppers 1; red chili peppers 1; all-purpose flour as needed; salt 1 tablespoon (for blanching); mirin 4 tablespoons (for blanching); vegetable oil as needed

Perfect seasonal oyster fritters with a tender, juicy texture that stay intact and never lose their crispiness

Recommended for

Those who have been frustrated by the batter peeling off every time they fry oyster fritters
People looking to enjoy fresh, tender, and rich seasonal oyster dishes in winter

15 min Difficulty Easy side dish

Main ingredients

oysterseggsgreen chili peppersred chili peppersall-purpose flourmirinvegetable oil

Ingredients needed 2 servings

fresh oysters 200g
eggs 2
green chili peppers 1

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oysters eggs green chili peppers red chili peppers all-purpose flour mirin vegetable oil

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red chili peppers 1

all-purpose flour as needed

salt 1 tablespoon (for blanching)

mirin 4 tablespoons (for blanching)

vegetable oil as needed

Recipe

Finely chop green and red chili peppers and mix into the egg mixture. Do not add salt to the egg mixture at this stage.
Bring water to a boil in a pot, add 1 tablespoon of salt and 4 tablespoons of mirin, then briefly blanch the oysters for 30 seconds.
Immediately rinse the blanched oysters under cold water to prevent residual heat from overcooking, then drain through a sieve to remove excess moisture.
Lightly coat the drained oysters with a thin layer of all-purpose flour, then gently shake off any excess to prevent them from becoming hard when cooled.
Dip the floured oysters into the egg mixture that has been mixed with chopped chilies, ensuring they are well coated.
Heat a pan over medium-high heat and add generous amounts of vegetable oil. Using a spoon, scoop up the oysters coated in egg mixture and place them into the hot oil one by one.
Fry until golden brown on both sides, then transfer to a kitchen towel and let sit for 1 minute to absorb excess oil before serving.

Chop the chili peppers finely and prepare the egg mixture.
Blanch the oysters in boiling water with salt and mirin for 30 seconds, then rinse under cold water.
Coat the oysters lightly with flour, then dip them into the egg mixture.
Fry in generously oiled pan until golden brown, then drain excess oil and serve.

Cooking tips

Briefly blanching oysters in boiling water for about 30 seconds helps lock in surface moisture, preventing the batter from slipping or peeling during frying.
When frying or grilling, use plenty of oil—too little can cause the outer layer to burn before the inside is cooked.
Since oysters are safe to eat raw, avoid overcooking to preserve their signature tender, chewy texture.