Gul Jeon

About the dish

A nutty pancake fried from winter oysters. Gul-jeon is seasonal oysters coated in egg and pan-fried, prized for the oyster's aroma and nuttiness. It is a warm pancake that graced winter feasts and tables.

Key ingredient

Oyster (gul) — low in calories and fat yet rich in calcium, popular as a diet food; high in iron and copper to support healthy iron levels; taurine helps help maintain healthy cholesterol levels and blood pressure. In season February; mainly from Goseong.

Ingredients

Oysters 100g (½ cup), flour 30g (4 tbsp), egg 50g (1), a little water, cooking oil 12g (1 tbsp), salt 1g (¼ tsp), cooking wine 15g (1 tbsp), sesame oil 1g (¼ tsp), pepper · Cho-ganjang: soy sauce 34g (2 tbsp), vinegar 14g (1 tbsp), water 15ml (1 tbsp), pine-nut powder 1.5g (1 tsp)

Simple recipe

1. Choose plump, firm oysters, remove shell bits, wash clean in salted water, and drain.
2. When drained, season with salt, cooking wine, sesame oil and pepper.
3. Coat the oysters in flour, dip in beaten egg, and fry both sides golden in an oiled pan; if small, combine oyster, flour and egg and fry by the spoonful into rounds.
4. Make cho-ganjang and serve alongside.

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A Glass · Traditional pairing