Korean Oyster Pancake Recipe [Gul Jeon]

0 Place the frozen oysters in a bowl and fill it up with water until completely submerged. Add 2 tsp salt and mix together. Let this sit for 10-15 minutes to clean the oysters before cooking. 
3 Chop the scallion and long green peppers. Set aside. 
2 When the oysters are ready to be drained, scoop the oysters out of the bowl with your hands into a strainer. Do not pour the oysters directly onto the strainer from the bowl. This will prevent the sand and grit on the bottom of the bowl from getting onto the oysters. Place the drained oysters back into the bowl and rinse with water. Repeat this process 3-4 times or until the water is clear. Drain well. 
1 In a large bowl, add the drained oysters, scallions, peppers, eggs, water, and frying mix. Gently stir and mix well, making sure not to tear the oysters.
6 In a pan, heat the oil over medium high heat. Once the oil is hot, add about 1/4 cup of the oyster batter to make one pancake. Add as many pancakes as you can fit into your pan. 
5 Cook the pancake for about 2-3 minutes on each side or until golden brown.
4 Serve immediately with the pancake dipping sauce!
Pancake Sauce
8 In a small bowl, combine the soy sauce, sesame oil, gochugaru, garlic and scallion in a small bowl. Mix together well.