Crab Stick & Pickled Radish Jeon Wrapped in Seaweed
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Turn leftover crab sticks into a delicious and unique Jeon! While a simple batter might be bland, adding crispy pickled radish and wrapping it all in seaweed creates a delightful skewer-style pancake. The sweet and sour tang of the pickled radish, the savory crab stick, and the nutty flavor of seaweed combine for an irresistible dish perfect for kids’ snacks or as an accompaniment to drinks. Enjoy a rich flavor profile without needing ham or green onions!
Main Ingredients
- 12 imitation crab sticks
- 50g pickled radish
- 2 sheets of dried seaweed (gim)
- 4 Tbsp pancake mix
- 2 eggs
- Cooking oil, as needed
Cooking Instructions
Step 1
First, prepare your ingredients. Cut the seaweed sheets in half, then into long, rectangular strips suitable for wrapping. If using half-moon shaped pickled radish, keep them as they are. If using long pickled radish, cut them into bite-sized pieces, about 2-3 cm long. Shred the 12 imitation crab sticks into two pieces each for easier handling.
Step 2
Lay out a strip of seaweed. Place the shredded crab stick and the cut pickled radish onto the seaweed. Carefully wrap the seaweed around the filling to create a tight roll, similar to making a mini sushi roll, ensuring the ingredients stay enclosed.
Step 3
You’ve now completed rolling all the crab stick and pickled radish fillings in seaweed. The next step is to coat these rolls in pancake batter and egg wash before pan-frying them to a golden brown. Handle them gently to maintain their shape.
Step 4
Coat the rolled crab stick and seaweed rolls evenly with pancake mix on all sides. Ensure a thin, even layer is applied, then gently tap off any excess powder before placing them in the pan to prevent the batter from falling off during cooking.
Step 5
Next, dip the batter-coated rolls into the beaten eggs, ensuring they are fully coated. Turn them to get an even layer of egg wash. Be mindful not to apply too thick a coat of egg, as this can increase cooking time.
Step 6
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Carefully place the egg-coated rolls into the hot oil. Pan-fry them, flipping occasionally, until both sides are golden brown and crispy. Keep an eye on the heat to prevent burning.
Step 7
Here are the perfectly pan-fried crab stick jeons! The pickled radish adds a vibrant color, and the combination of the red crab stick, dark seaweed, and golden egg coating creates a very appetizing appearance. They resemble mini skewers, adding a special touch.
Step 8
Arrange the finished crab stick jeons attractively on a serving plate. For dipping, a sweet and sour pickled onion salad or a soy-based sauce would be excellent accompaniments. Even without ham or green onions, the delightful balance of the pickled radish’s tang, the crab stick’s savory flavor, and the rich, crispy egg coating provides a taste experience reminiscent of upscale skewer dishes. Enjoy your delicious crab stick jeon right away!
