Colorful Holiday Skewered Jeon
A Festive Chuseok Dish: Perfect Recipe for Skewered Jeon
The grand Chuseok holiday is just around the corner! To celebrate, I’ve prepared a special dish that will delight everyone at the table: Skewered Jeon. Making it at home adds a heartfelt touch to your holiday feast. This year, let’s make your table more abundant with ‘Colorful Holiday Skewered Jeon’ that both kids and adults will adore!
Ingredients- Bulgogi-marinated thinly sliced beef (Neobiani) 5 pieces
- Crab sticks (or similar imitation crab meat) 5 sticks
- Oyster mushrooms 1 handful
- Scallions 1 handful
- Pickled radish (Danmuji) 5 pieces
- Pancake mix (Buchim garu) 1/2 cup (approx. 50g)
- Eggs 4
- Salt 1 pinch
- Wooden skewers as needed
Cooking Instructions
Step 1
My mother used to make this with beef marinated for Bulgogi, but I’ve opted for pre-marinated Neobiani (thinly sliced marinated beef) for a simpler approach. Since it’s already seasoned, it saves time and effort, making it perfect for a quick preparation.
Step 2
Gently thaw the frozen Neobiani at room temperature for about 30 minutes to an hour. Once thawed, slice each piece into three equal parts. Cutting them into manageable sizes will make skewering easier and ensure even cooking.
Step 3
Cut the imitation crab sticks to match the length of the sliced Neobiani. You can use them as they are or shred them slightly. Cutting them into child-friendly sizes is recommended.
Step 4
Wash the scallions thoroughly under running water. Trim them to a uniform length that looks appealing when skewered. If the green parts are too long, they can be difficult to manage, so cutting them to a suitable size is key.
Step 5
Adding pickled radish (Danmuji) adds a lovely sweet and sour tang that children particularly enjoy. Squeeze out any excess liquid from the Danmuji and slice it lengthwise to match the other ingredients. Draining it well prevents the jeon from becoming soggy.
Step 6
All the ingredients for our festive skewers are now prepped and ready! Neobiani, imitation crab, scallions, pickled radish, and oyster mushrooms – the colorful combination already looks appetizing.
Step 7
To make skewering easier and prevent the Neobiani from breaking, microwave it for about 30 seconds before threading it onto the skewers. This brief heating makes the meat more pliable and less likely to crumble.
Step 8
Begin assembling the skewers by alternating the ingredients. A good sequence is: Neobiani, scallion, imitation crab, pickled radish, oyster mushroom, another piece of scallion, and finally Neobiani. Feel free to arrange them in your preferred order for a visually appealing result.
Step 9
As you thread them onto the skewers, you’ll notice how beautiful the colors look together – like a vibrant mosaic. It’s a feast for the eyes even before cooking!
Step 10
Prepare the batter for frying. In a bowl, crack the 4 eggs and add a pinch of salt. Whisk them together until smooth. The salt helps to enhance the flavor and reduce any eggy smell.
Step 11
Lightly coat each assembled skewer with pancake mix, shaking off any excess. Then, dip each one into the beaten egg mixture, ensuring it’s fully coated. This egg coating will help the jeon crisp up beautifully.
Step 12
Heat a generous amount of cooking oil in a pan over medium heat. Ensure the pan is well-oiled to prevent sticking and ensure even browning. Once the oil is hot, reduce the heat to medium-low. Cooking over high heat can burn the outside before the inside is cooked.
Step 13
Fry the jeon on both sides until golden brown and crispy. Gently turn them with tongs to ensure even cooking. Once cooked through and the batter is golden, your delicious Skewered Jeon is ready! You can test for doneness by inserting a skewer or toothpick into the center.
Step 14
Voila! Your colorful and delicious Holiday Skewered Jeon is complete. The vibrant array of ingredients will add a festive and elegant touch to your Chuseok table. Enjoy this delightful dish with your loved ones!
