Discover Korean Food 105: Dr. Sook-Ja Yoon’s “Gool Geon”

[Ingredients & Quantity]
220g Oyster, 600g Water (3 cups), 8g Salt (2tsp), 400g Water (2 cups) 0.1g White Pepper Powder, 4g Sesame Oil (1tsp) 5g Green Pepper (1/3), 5g Red Pepper (1/4)
21g Flour (3tbsp), 60 Eggs (1), 26g Vegetable Oil (2tbsp)
Sweet and Sour Soy Sauce: 18g Soy Sauce (1tbsp), 15g Vinegar (1tbsp), 15g Water (1tbsp), 2g Pine Nut Powder (1tsp)

1. Wash the Oysters in salty water. Drain them.
2. Wash the peppers and cut them in half. Take out the seeds and cut them again at 0.5cm width and length.
3. Break eggs.
4. Make Sweet and Sour Soy Sauce.

1. Boil the water for 2 minutes and then add the Oysters. Drain them after boiling for 1 minute.
2. Dress the oysters with the white pepper powder and the sesame oil.
3. Flour the oysters and soak into the egg.
4. Place them, in 4cm width, 3cm length and 0.8 thickness placing the peppers on them, on the Pan.
5. Fry the front of the peppers for 2 minutes and then fry the back for 1 minute.
6. Serve with the Sweet and Sour Soy Sauce.

* If you fry the Gool Geon too long then it becomes watery.
* Organic Oysters are recommended.


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