Sung Si-kyung's Oyster Jeon

Name: Sung Si-kyung's Oyster Jeon
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 pack fresh oysters (about 200g); 4 tablespoons Korean pancake mix; 4 tablespoons wheat flour; 2 eggs; cooking oil, as needed

A classic oyster jeon that maximizes the natural briny, savory flavor of oysters by mixing Korean pancake mix and wheat flour in a 1:1 ratio.

15 min Difficulty Easy drinking snack

Main ingredients

oystersKorean pancake mixwheat floureggs

Ingredients needed 2 servings

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oysters Korean pancake mix wheat flour eggs

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Blanch oysters briefly in boiling water with soju for exactly 10 seconds to eliminate fishy odor and excess moisture, then coat them lightly in a crisp batter for tender, savory fritters with a delicate texture.

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Sung Si-kyung's Zucchini Oyster Pancake

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1 pack fresh oysters (about 200g)

4 tablespoons Korean pancake mix

4 tablespoons wheat flour

2 eggs

cooking oil, as needed

Recipe

Gently rinse the fresh oysters under running water to remove any debris, then drain thoroughly in a colander.
In a wide bowl, mix Korean pancake mix and wheat flour in a 1:1 ratio to prepare the flour coating.
In another bowl, crack 2 eggs and beat until smooth to make the egg wash.
Place the drained oysters into the flour mixture and coat them lightly, then shake off any excess to prevent clumping.
Dip the floured oysters into the egg wash, ensuring both sides are evenly coated.
Generously oil a pan and preheat over low heat, then place the egg-coated oysters one by one into the pan.
Adjust the heat to prevent the egg coating from burning, and cook until golden brown on both sides.

Drain the washed oysters and prepare the flour coating by mixing Korean pancake mix and wheat flour in a 1:1 ratio.
Lightly coat the oysters in the flour mixture, then dip them in the egg wash to moisten.
In a generously oiled pan over low heat, pan-fry until golden brown on both sides.

Cooking tips

Mixing store-bought Korean pancake mix and wheat flour in a 1:1 ratio prevents the taste from becoming heavy or greasy, resulting in a much cleaner and more refined flavor.
Since oysters naturally carry a briny seasoning from the sea, there is no need to add salt to the batter or egg wash—the seasoning will be just right.
Oysters become tough and lose their juices if overcooked, so cook them just until the egg coating is set to preserve that juicy, burst-in-your-mouth texture.

Recommended for

Those who want a refined jeon that highlights the rich, natural flavor of oysters without overpowering it.
Those who want to learn professional-style tips for pan-frying jeon with a moist interior and an egg coating that doesn't burn.

Yoon Yi-ryeon's Oyster Jeon

Crispy on the outside, moist on the inside, these oyster pancakes are coated in a flour batter and starch powder instead of egg wash, eliminating any fishy smell.

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Baek Jong-won's Hong Kong Style Oyster Jeon

An exotic Hong Kong-style oyster jeon, fried crispy in a pan with plenty of cooking oil over high heat, served with sriracha sauce.

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Lim Sung-geun's Oyster Fritters

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

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Kim Dae-seok's Oyster Fritters

Quick and easy oyster fritters with a colorful egg coating mixed with finely chopped chili peppers, ready in just 15 minutes with a crisp exterior and tender interior—no greasiness at all.

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Sung Si-kyung's Oyster Jeon

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒2 servings

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Main ingredients

Tags

Ingredients needed 2 servings

Recipe

Cooking tips

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