Delicious Skewered Jeon (Kkochi Sanjeok)
Easy and Quick Skewered Jeon Recipe for Chuseok with Lower Calories
Chuseok is just around the corner, and the nights are getting cooler. Even if we can’t gather with siblings due to the circumstances, here’s a method to make the essential Chuseok dish, Kkochi Sanjeok, easily and quickly while reducing calories.
Main Ingredients- 3 King oyster mushrooms
- 5 Crab sticks (surimi)
- 30g Scallions
- 1/8 head of aged kimchi
- 5 Eggs
- 1 pack of Gimbap burdock root (simmered)
- Pinch of salt
- A little cooking oil
Cooking Instructions
Step 1
First, let’s prepare the filling ingredients that will make your Kkochi Sanjeok delicious. Trim the tough ends off the king oyster mushrooms and slice them into bite-sized pieces (about 3-4 cm long). Gently shred the crab sticks along their natural lines. Rinse the aged kimchi thoroughly to remove excess salt, then squeeze out all the water. If it’s too long, cut it into manageable lengths. Clean the root ends of the scallions and prepare them.
Step 2
Next, we’ll make the egg crepes. Crack the 5 eggs into a bowl. If you have cooking wine (mirin), add a tablespoon to eliminate any eggy smell (optional). Add just a tiny pinch of salt for seasoning. Gently whisk the eggs without creating too much foam until you have a smooth, pale yellow egg mixture. Straining the mixture through a sieve will result in an even smoother crepe.
Step 3
Now, let’s assemble the skewers! Thread the prepared ingredients onto skewers in an attractive arrangement. You can layer them in the order of kimchi – crab stick – mushroom – scallion, or mix up the order according to your preference. Cut the simmered gimbap burdock root to match the skewer length and thread it on as well; it adds a delightful texture and flavor. Once all ingredients are on the skewers, prepare a pan for cooking. Lightly grease the pan with a little cooking oil and preheat it over medium-low heat. (High heat can cause the egg to burn easily!)
Step 4
Place the assembled skewers in the preheated pan. Gently ladle the prepared egg mixture over and around the skewers, letting it fill the gaps. As the egg mixture starts to set, carefully turn the skewers to cook both sides until they are golden brown and lightly crispy. It’s important for the egg to coat the ingredients well, binding them together. Cooking slowly over low heat ensures that the inside cooks thoroughly without burning. You’ll know they’re done when a skewer inserted comes out clean, without any wet egg mixture.
Step 5
Once cooked, transfer the Kkochi Sanjeok to a bamboo mat or a clean cutting board and let them cool slightly. Letting them cool helps them firm up and hold their shape better. Slice them into bite-sized pieces (about 2-3 cm) and your delicious Kkochi Sanjeok is ready! They are wonderful served warm, or cooled for your ancestral rites table.
