Easy Skewer Jeon (Korean Pan-fried Delicacy)
Holiday-Perfect Skewer Jeon Made Quickly and Easily – No Skewers Needed!
Are you tired of the tedious process of making traditional skewer jeon, especially during holidays? This recipe is your solution! By utilizing common gimbap (sushi roll) ingredients, we minimize prep work and eliminate the need for skewers, making it incredibly fast and simple. This method uses ingredients like imitation crab sticks, ham, burdock root, or pickled radish, saving you the hassle of cutting and skewering. Let’s make delicious and beautiful skewer jeon with ease! (YouTube Video: https://youtu.be/lpT3UYTPS5U)
Main Ingredients- Imitation crab sticks (surimi) 270g
- Gimbap ham 200g
- Gimbap burdock root 110g
- Scallions 60-70g (approx. 5-7 stalks)
- Eggs 4
- Cornstarch or potato starch 2 Tbsp
Cooking Instructions
Step 1
Let’s prepare the ingredients that will bring flavor to our skewer jeon. For convenience, it’s best to use pre-prepared gimbap ham and burdock root. If you can’t find gimbap burdock root, you can substitute it with crisp pickled radish (danmuji) for a similarly delightful taste. Choose according to your preference.
Step 2
Now, let’s shape each ingredient for the skewer jeon. Gently split the imitation crab sticks in half lengthwise. Slice the gimbap ham into appropriate lengths, about 1cm thick. For the gimbap burdock root, lightly rinse it under running water and pat it dry. Trim the scallions to match the length of the other ingredients. Ensuring uniform lengths will make the jeon look neat and have consistent bite-sized pieces.
Step 3
Time to make the smooth egg batter! Crack the 4 eggs into a bowl. Add 2 tablespoons of starch (cornstarch or potato starch). The starch helps the ingredients adhere well to the egg wash and contributes to a crispier texture when pan-fried. Since the main ingredients are already seasoned, no extra salt is usually needed. However, depending on the saltiness of your ham and other ingredients, you might want to taste the batter and add a tiny pinch of salt if necessary.
Step 4
Heat a non-stick pan over low heat and add just a little oil. Too much oil can make the jeon greasy. Keeping the heat low is crucial to prevent the egg from burning and to ensure it cooks evenly. Pour the egg mixture into the pan in a long, rectangular shape, similar to making a thin omelet sheet.
Step 5
Before the egg sets completely, arrange the prepared imitation crab sticks, ham, burdock root, and scallions side-by-side on top of the still-liquid egg. Gently ladle some of the unset egg mixture over the ingredients to help them bind together and maintain their shape. Carefully shape the ingredients as they set. Once the bottom is golden brown and the edges are cooked, carefully flip the jeon to cook the other side. Cooking over low heat is key to ensuring the inside is cooked through without burning the exterior.
Step 6
Once the jeon is golden brown, remove it from the pan and let it cool completely. Cutting it while hot can cause the shape to break. After it has cooled down, trim the edges neatly with a knife for a more polished appearance.
Step 7
Slightly trim off the very ends of the jeon as well. This gives it an even cleaner and more professional look.
Step 8
Now, slice the jeon into bite-sized pieces. You can slice them thinly for more pieces or a bit thicker for a more substantial bite. Cut them to your desired thickness.
Step 9
Voila! You’ve made delicious skewer jeon quickly and easily without using any skewers, just using pre-cut gimbap ingredients. Enjoy this simplified version of a classic holiday dish!
