Kuljon (Oysters Fried in Egg Batter) is a traditional Korean recipe for a classic starter of oysters coated in batter that are deep fried and served garnished with gingko nuts. The full recipe is presented here and I hope you enjoy this classic Koream version of: Oysters Fried in Egg Batter (Kuljon).
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Also transliterated as gul jeon, (굴전) these are Korean-style Oyster Fritters.
Ingredients:
300g oyster meats
75g plain flour
2 eggs, beaten
10 gingko nuts ginger juice (fresh ginger pounded and wrung out to extract the juice), to taste
salt and freshly-ground black pepper, to taste
2 tbsp flat-leaf parsley, chopped
oil for frying
Method:
Heat a little oil in a wok.
Sprinkle the oysters with black pepper and ginger juice. Dip the oysters first in the flour and then in the beaten egg.
Drop into a hot wok (do not cook too many at a time) and fry until golden. Remove with a slotted spoon and set aside to keep warm as you cook another batch.
When done, add the gingko nuts and a little salt to the pan and stir fry until heated through. Carefully remove the papery skin.
To serve, arrange the oysters in a dish, garnish with the gingko nuts, scatter the parsley over the top and bring to the table.
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