1cupbuchim garuready-made pancake mix or flour (see note)
1tablespooncorn or potato starch
oil for frying
pinchof black pepper
pinchof gochugaruKorean red chili pepper flakes
Clean the oysters by gently swishing them around in salted water. Drain. Rinse again in clean water and keep them in a strainer over a bowl to drain well.
Finely chop the carrot, scallion, and mushrooms.
In a large bowl, combine the pancake mix, starch and baking soda and whisk well. Mix with 3/4 cup icy cold water. Add a tablespoon or two more if needed. The batter should be slightly thick but still runny.
Mix the oyster with the sesame oil, and then add to the batter along with the vegetables.
Heat 1/4-inch oil in a non-stick pan over medium high heat. Add about 2 heaping tablespoons of the batter, and spread it evenly into a small round shape. Depending on the size of your pan, you can cook 5 to 6 pancakes at once. Cook until the bottom is golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.
To substitute the buchim garu, use 1 cup flour, 1/2 teaspoon minced garlic and 1/2 teaspoon salt.