Oyster and Rice Jeon recipe - ingredients, nutrition and when to eat it
This savory pancake brings together the moist umami of oysters and the satisfying heartiness of rice.
This savory pancake brings together the moist umami of oysters and the satisfying heartiness of rice. The subtle fragrance of chives makes it nutty and tender, perfect as a warm winter lunch or dinner side dish.
Seafood · 25 minutes to cook
Nutrition (per 310.7g serving): 455.7 kcal · protein 19.5g · carbohydrate 55.9g · fat 14.5g · sodium 958.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the oysters are very wet, let them drain briefly in a sieve so the batter doesn’t become too thin.
Tips: Making small pancakes instead of one large pancake makes them easier to flip and helps the oysters cook evenly.
Tips: If the rice is too hot, it may cook the egg, so let it cool slightly before mixing.
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Ingredients (1 serving)
- Oysters — 0.5 cup
- Cooked rice — 0.8 cup
- Egg — 1 pc
- Garlic chives — 0.5 handful
- All-purpose flour — 2 Tbsp
- Water — 1 Tbsp
- Cooking oil — 2 tsp
- Salt — 0.3 tsp
- Ground black pepper — 1 pinch