Oyster and Scallion Pancake recipe - ingredients, nutrition and when to eat it
This Korean savory pancake is made with oysters and scallions folded into flour batter and pan-fried until golden.
This Korean savory pancake is made with oysters and scallions folded into flour batter and pan-fried until golden. Its crisp edges pair nicely with plump oysters and fragrant scallions, especially with a tangy soy dipping sauce. It’s a lovely addition to a warm meal on a chilly day or to share on a rainy evening.
Side dishes · 25 minutes to cook
Nutrition (per 334g serving): 456.2 kcal · protein 21.6g · carbohydrate 39.9g · fat 20.9g · sodium 950.5mg
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: Drain the oysters well so the batter doesn’t get too thin and the edges turn crisp.
Tips: Oysters can become tough if cooked too long, so fry the pancake just until the batter is cooked through.
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Ingredients (1 serving)
- Oysters — 100 g
- Scallions — 6 pc
- Flour — 5 Tbsp
- Egg — 1 pc
- Water — 4 Tbsp
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 1 tsp