Crispy Guljeon (Korean-style Oyster Fritters)

Ingredients

• Makes 7 to 9 about 3-inch fritters
• 8 ounces oysters (gul, 굴)
• ½ small carrot
• 1 scallion
• 2 mushroom caps (any fresh mushrooms)
• 1 cup buchim garu (ready-made pancake mix or flour (see note))
• 1 tablespoon corn or potato starch
• 1/4 teaspoon baking soda
• 1 teaspoon sesame oil
• oil for frying
• 1 tablespoon soy sauce
• 1 teaspoon vinegar
• 1 tablespoon water
• 1/2 teaspoon sugar
• pinch of black pepper
• pinch of gochugaru (Korean red chili pepper flakes)

Steps

1. 1

   Clean the oysters by gently swishing them around in salted water. Drain. Rinse again in clean water and keep them in a strainer over a bowl to drain well.

2. 2

   Finely chop the carrot, scallion, and mushrooms.

3. 3

   In a large bowl, combine the pancake mix, starch and baking soda and whisk well. Mix with 3/4 cup icy cold water. Add a tablespoon or two more if needed. The batter should be slightly thick but still runny.

4. 4

   Mix the oyster with the sesame oil, and then add to the batter along with the vegetables.

5. 5

   Heat 1/4-inch oil in a non-stick pan over medium high heat. Add about 2 heaping tablespoons of the batter, and spread it evenly into a small round shape. Depending on the size of your pan, you can cook 5 to 6 pancakes at once. Cook until the bottom is golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.