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Colorful Three-Color Skewer Jeon





Colorful Three-Color Skewer Jeon

How to Make Festive Three-Color Skewer Jeon (San-jeok)

My mom rarely made these skewer jeon (San-jeok) because they were so time-consuming! Among all the jeon, this is my absolute favorite. I’ve often enjoyed store-bought versions, but this year, I decided to make them myself for the holiday season. They’re visually appealing and deliciously chewy!

Recipe Info

  • Category : Main dish
  • Ingredient Category : Processed foods
  • Occasion : Everyday
  • Cooking : Pan-fry
  • Servings : 2 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Anyone

Skewer Jeon Ingredients
  • 6 sticks imitation crab meat (surimi)
  • 6 sticks pickled radish (danmuji)
  • 6 Korean green chili peppers (or bell pepper)
  • 2 king oyster mushrooms
  • 175g Spam or luncheon meat (sliced about 0.7cm thick)

Cooking Instructions

Step 1

This recipe was created using ingredients I had on hand in the refrigerator. Traditional San-jeok often includes meat and green onions, but I’ve opted for a simpler version using readily available items. Feel free to add other ingredients according to your preference.

Step 2

Cut the imitation crab sticks in half lengthwise, aiming for about 6cm pieces. For the green chili peppers, slice them in half lengthwise and carefully scoop out all the seeds. This step removes any bitterness, ensuring a more pleasant flavor. If using bell pepper, slice it into similar lengths.

Step 3

Slice the Spam or luncheon meat and the king oyster mushrooms to a similar length as the cut imitation crab sticks. For the king oyster mushrooms, slicing them about 0.7cm thick will provide a satisfying chewiness. Cutting all ingredients to a uniform size makes them easier to skewer and ensures they cook evenly.

Step 4

Now it’s time to artfully assemble the skewers! Before you begin skewering, double-check that all your ingredients are neatly prepared. It’s also a good idea to briefly rinse the skewers in water before use.

Step 5

There’s no strict rule for the order of ingredients on the skewer, but try to arrange them in a visually appealing, colorful pattern. For example, alternating colors like red imitation crab, yellow pickled radish, green chili pepper, brown mushroom, and pink Spam creates a beautiful presentation. Aim for 3-4 different ingredients per skewer for a fuller look.

Step 6

Once the skewers are assembled, coat them evenly with pancake flour (buchim garu). A helpful tip is to place the floured skewers over a sieve and gently tap them to shake off excess flour. This ensures a thin, even coating of flour, resulting in a crispier jeon. Brush off any excess by tapping.

Step 7

After coating with pancake flour, dip each skewer into beaten egg. To get a thin, even layer of egg, try holding the skewer upright so the excess egg drips down before it hits the pan. Allow the egg to adhere slightly before transferring to the hot pan.

Step 8

When frying jeon, it’s best to use a generous amount of oil. This prevents the ingredients from burning and helps them achieve a beautiful golden-brown crispiness. Heat your pan sufficiently before adding the skewers. Fry over medium-low heat, flipping them occasionally until both sides are golden brown. Add more oil if the pan becomes dry. These are best enjoyed immediately while hot!



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