Colorful Five-Color Beef Skewer Jeon (Pancake)
[Holiday Menu Recommendation] Heartfelt and Visually Delightful Beef Skewer Jeon Recipe (Lunar New Year & Chuseok Table Setting)
Introducing a delicious Beef Skewer Jeon recipe to add a special touch to your Lunar New Year and Chuseok holiday feasts. The harmonious blend of colorful ingredients makes it as pleasing to the eye as it is to the palate, a perfect holiday dish for the whole family to enjoy.
Main Ingredients- Beef (for Bulgogi or Jeon) 180g
- Oyster Mushrooms 120g
- Scallions 30 stalks
- Korean Water Parsley (Minari) 15 stalks
- Green Bell Pepper 2 (use different colors for a prettier presentation)
- Imitation Crab Sticks (Masal) 5 sticks
Beef Marinade- Minced Garlic 1 tsp
- Seasoned Salt 1/2 tsp
- Sesame Oil 1 Tbsp
- Black Pepper a pinch
Mushroom Marinade- Minced Garlic 1 tsp
- Seasoned Salt 1/2 tsp
- Sesame Oil 1 Tbsp
- Black Pepper a pinch
Egg Wash- Eggs 4
- Minced Garlic 1/2 Tbsp
- Seasoned Salt a pinch
- Black Pepper a pinch
Frying Oil- Canola Oil (or cooking oil)
- Perilla Oil (for added aroma)
- Minced Garlic 1 tsp
- Seasoned Salt 1/2 tsp
- Sesame Oil 1 Tbsp
- Black Pepper a pinch
Mushroom Marinade- Minced Garlic 1 tsp
- Seasoned Salt 1/2 tsp
- Sesame Oil 1 Tbsp
- Black Pepper a pinch
Egg Wash- Eggs 4
- Minced Garlic 1/2 Tbsp
- Seasoned Salt a pinch
- Black Pepper a pinch
Frying Oil- Canola Oil (or cooking oil)
- Perilla Oil (for added aroma)
- Eggs 4
- Minced Garlic 1/2 Tbsp
- Seasoned Salt a pinch
- Black Pepper a pinch
Frying Oil- Canola Oil (or cooking oil)
- Perilla Oil (for added aroma)
Cooking Instructions
Step 1
First, prepare all the ingredients for the skewer jeon by cleaning them thoroughly. Trim the leafy parts off the scallions and minari, wash them well, and cut them into lengths of about 7-8 cm. Seed the green bell pepper and slice it into strips of similar length. Cut the imitation crab sticks to a similar length as well. (Tip: Cutting all ingredients to a similar size will make them look much neater and more appealing when skewered.)
Step 2
Gently pat the beef dry with paper towels and then cut it into bite-sized pieces (about 3-4 cm). Place the beef in a bowl, add minced garlic, seasoned salt, sesame oil, and black pepper. Mix well by kneading with your hands and let it marinate for about 10 minutes to absorb the flavors. This marination helps to eliminate any gamey smell from the beef and enhances its savory taste.
Step 3
Trim the tough ends off the oyster mushrooms and separate them into strands of a manageable size. Bring a pot of water to a boil, add a pinch of salt, and blanch the mushrooms on high heat for about 30-40 seconds. Be careful not to overcook them, as they can become mushy. Immediately rinse the blanched mushrooms under cold water to cool them down, then squeeze out as much water as possible using both hands. Properly draining the water prevents the jeon from becoming watery when fried. Place the drained mushrooms in a bowl, add minced garlic, seasoned salt, sesame oil, and black pepper, and mix to marinate.
Step 4
Now it’s time to assemble the skewers! Prepare toothpicks or small skewers. Thread the ingredients onto the skewers in the following order: imitation crab stick → scallion → minari → oyster mushroom → beef → scallion → green bell pepper. When skewering, slightly spread out the ingredients so they don’t overlap too much; this will help the jeon maintain its shape and look more appetizing when cooked. (Tip: You can change the order of ingredients as you like, and feel free to add more of your favorite ingredients. For example, adding bell peppers of different colors can enhance the visual appeal.)
Step 5
Prepare the egg wash for coating the skewers. Crack 4 eggs into a bowl, add minced garlic, seasoned salt, and black pepper. Whisk everything together until smooth. Adding minced garlic helps to mask any eggy odor and adds flavor. Dip each assembled skewer into the egg wash, ensuring both sides are evenly coated. Aim for a thin, even coating of egg wash rather than a thick layer.
Step 6
Heat a pan over medium-low heat and add a mixture of canola oil (or cooking oil) and perilla oil in a 4:1 ratio. A touch of perilla oil adds a wonderful nutty aroma. Carefully place the egg-coated skewers in the pan. Fry over low heat, flipping them occasionally, until they are golden brown and cooked through. Avoid using high heat, as this can burn the outside before the inside is cooked.
Step 7
Once the jeon are nicely browned, transfer them to a plate lined with paper towels or parchment paper to drain any excess oil. This step ensures a cleaner, less greasy final product.
Step 8
Finally, arrange the drained skewer jeon attractively on a serving plate to complete your delicious Beef Skewer Jeon! They are best enjoyed warm and make an excellent, impressive dish for any holiday celebration.
