Korean-Style Fried Oysters
Ingredients(Servings: 2)
Directions
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Cut the scallions into 20 cm (8 in) lengths.
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Rinse the oysters well, then dry.
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Beat the eggs from (A) in a bowl. Add in the water and flour and mix well.
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Mix together (B) well forming the sauce. Add in the grated sesame seeds.
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Heat up sesame seed oil in a fry pan. Pour in half of (3) and spread out in a circle.
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Add (1), then (2) and pour on the remaining batter from (A).
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After cooking for 3-4 min. over medium heat, make sure the oysters have been cooked through to the middle, then flip over and cook the other side for 2-3 min.
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Divide into edible sized pieces and arrange on a plate. Garnish with the Korean chili pepper strands and dress with the sauce from step (4).
Cooking Basics
Place the oysters into a strainer, then place into 3% salt water and lightly stir with your hands. Clean by shaking the bowl back and forth. By doing so not only sand, but any sliminess and strong odor will also be removed. After cleaning, use paper towels to thoroughly remove any remaining moisture.
When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.
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