By Kim Yong-ja
Oysters give a unique flavor which no other seafood can duplicate. The beauty of this dish is to tear apart the soft pancake with chopsticks. Use a generous amount of vegetable oil to cook the pancakes. If ``dashima gukmul" (kelp broth) is not available, use ``myeolchigaru"(anchovy powder).
• 2 bunches large SCALLIONS, cut 3"/7.5 cm long, thicker white part divided in half
• 3/4 cup OYSTERS, lightly seasoned with salt and pepper
• 2 teaspoons grated GINGER
• VEGETABLE OIL
• 2/3 cup FLOUR
• 3 tablespoons SWEET/GLUTINOUS RICE POWDER
• 1 cup ``DASHIMA GUKMUL"
• 1 EGG
• 1/2 teaspoon SALT
1 Prepare the pancake mix and set aside for 30 minutes. The gluten in the flour has to relax to make soft pancakes.
2 Wash and prepare scallions. Put the oysters in a cup and cut them with scissors a few times. No need to try to chop that small amount on a board. Then add them to the pancake mix with grated ginger.
3 Heat the non-stick pan over medium-low heat and add 1 tablespoonful of oil. Arrange the scallions evenly in the frying pan then add the pancake mix with oysters, covering the scallions.
4 Drizzle some oil between the pancakes. When the top surfaces of the pancakes are dry, turn them over and cook until the other side is also lightly brown.
This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.