A Special Kind of Guljeon?! (Feat. Sriracha Sauce)

#PaikJongWon #Guljeon #Oyster
Oysters are a winter delicacy!
Today, we'll try making a special kind of guljeon (oyster pancake).
How about going on a trip around the world at home with Hong Kong style guljeon?
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Hong Kong style guljeon (about 5-6 pieces)
[Ingredients]
2 packages (200g) raw oysters
1/3 cup (60ml) filtered water
about 1/2 cup (60g) frying mix
about 1/3 cup (56g) cooking oil
about 1/3 stalk (30g) green onion
1 egg
Sriracha sauce
[Directions]
Regular guljeon
1. In a deep bowl, rinse the oysters and remove any remaining shells.
2. Place the rinsed oysters on a strainer and drain the water.
3. Beat the egg and set aside.
4. Coat the oysters in frying mix, then coat in the egg wash.
Tip. You can opt to replace frying mix with flour or Korean pancake mix.
5. In a frying pan, drizzle cooking oil and preheat on high heat.
6. Cook the coated oysters until golden.
Hong Kong style guljeon
1. In a deep bowl, rinse the oysters and remove any remaining shells.
2. Place the rinsed oysters on a strainer and drain the water.
3. Chop the green onion into 0.3cm pieces.
4. Lightly beat the egg and set aside.
5. In a deep bowl, place the oysters, green onion, egg, frying mix, and filtered water. Use chopsticks to combine thoroughly, being careful not to poke the oysters.
6. In a frying pan, drizzle cooking oil and preheat on high heat.
7. Scoop the batter with a spoon into the pan to form circles, and cook over high heat as if deep-frying.
Tip. Use about three oysters for one guljeon.
Tip. For guljeon that is crispy on the outside and soft on the inside, cook over high heat for a short period.
8. When the top and bottom of the guljeon are evenly golden, turn off the heat and plate them.
9. Dip in Sriracha sauce or vinegared soy sauce, to your liking.