Joseon Dynasty-style Scallion Skewers ‘Chongjabang’
Joseon Dynasty-style Scallion Skewers ‘Chongjabang’
Recreating ‘Chongjabang’: Scallion Skewers from the Joseon Dynasty
Did you know that scallion skewers were already a delicacy in the Joseon Dynasty? The ‘Chongjabang’ is a unique scallion skewer recipe found in ‘Jeongjoji,’ a renowned culinary text by scholar Seo You-gu. Today, we’ll guide you through an easy, home-friendly method to recreate this historical dish. This recipe is inspired by the original from Seo You-gu’s ‘Jeongjoji.’ Let’s journey back in time with this delightful skewer!
Main Ingredients- 1 large scallion (green onion)
- 500ml water (for blanching scallions)
- 2 Tbsp cooking oil (for frying)
Batter (Coating)- 3 Tbsp Buchim Garu (Korean pancake mix)
- 3 Tbsp Twigim Garu (Korean frying mix)
- 2 Tbsp Jin Ganjang (Korean soy sauce)
- 1 Tbsp Sesame Oil
- 200ml water (for batter consistency)
Sauce (Alcohol Vinegar)- 2 Tbsp Mirin (or clear rice wine)
- 3 Tbsp Vinegar
- 3 Tbsp Buchim Garu (Korean pancake mix)
- 3 Tbsp Twigim Garu (Korean frying mix)
- 2 Tbsp Jin Ganjang (Korean soy sauce)
- 1 Tbsp Sesame Oil
- 200ml water (for batter consistency)
Sauce (Alcohol Vinegar)- 2 Tbsp Mirin (or clear rice wine)
- 3 Tbsp Vinegar
Cooking Instructions
Step 1
First, trim the root ends of the scallions and wash them thoroughly under running water. Remove any wilted outer leaves.
Step 2
Cut the washed scallions into uniform lengths of about 7-10 cm. This size ensures they are easy to skewer and pleasant to eat after cooking.
Step 3
Bring 500ml of water to a rolling boil in a pot. This hot water will be used to briefly blanch the scallions, removing any harshness and improving their texture.
Step 4
Once the water is boiling, add the cut scallions and blanch them for about 2 minutes. Be careful not to overcook them, as they can become too soft. After blanching, immediately rinse them under cold water and drain well.
Step 5
While the scallions are blanching, let’s prepare the delicious batter. In a bowl, combine the Buchim Garu and Twigim Garu in equal parts. Add the Jin Ganjang for a savory depth of flavor.
Step 6
Next, add 1 Tbsp of sesame oil for a nutty aroma and rich taste. Your batter will start smelling wonderfully aromatic at this stage.
Step 7
Now, gradually add the 200ml of water while mixing. It’s important not to pour all the water at once. Aim for a slightly thick consistency – when you lift a spoonful of batter, it should fall in thick clumps rather than run smoothly. This thickness helps the batter adhere well to the scallions.
Step 8
Use a spatula or chopsticks to mix everything thoroughly, ensuring there are no lumps. The combination of soy sauce and sesame oil will already create an enticing aroma.
Step 9
The original ‘Jeongjoji’ recipe mentions coating generously in a flour mixture with soy sauce and frying. A slightly thick batter is key to achieving that authentic texture. A thicker coating will result in a crispier, more flavorful skewer.
Step 10
Take out the blanched and drained scallions. It’s time to get them ready for skewering.
Step 11
Thread the prepared scallions onto wooden skewers. Piercing 2-3 scallions through their white parts usually makes for a stable and appealing skewer.
Step 12
Gently press the skewered scallions with the back of a knife to flatten them slightly. This increases the surface area, allowing the batter to coat better and giving the skewers a neater appearance when cooked.
Step 13
Now, generously coat the flattened scallion skewers with the thick batter you prepared. Applying a substantial layer of batter is crucial for achieving that delightful fried texture. The thick batter will prevent it from sliding off the skewers.
Step 14
Heat 2 Tbsp of cooking oil in a pan over medium-high heat. Place the battered scallion skewers in the pan and cook until golden brown. While the original recipe suggests charcoal grilling, pan-frying offers a convenient and delicious alternative for home kitchens.
Step 15
Flip the skewers frequently to ensure all sides are evenly golden brown and cooked through. The goal is a crispy exterior and a tender, flavorful interior.
Step 16
While the skewers are cooking, let’s make the sauce. The original recipe calls for ‘good quality alcohol.’ You can use Mirin (for a milder sweetness), Cheongju (clear rice wine), or even Soju if you prefer. For those who prefer less alcohol flavor, Mirin is a great choice as it imparts a subtle sweetness without being overpowering.
Step 17
Mix the vinegar into the alcohol. A good starting ratio is 2 parts alcohol to 3 parts vinegar. Feel free to adjust the vinegar quantity to your taste preference for more tanginess. The ideal balance is when you can detect a slight hint of alcohol with a pleasant sourness from the vinegar.
Step 18
Stir the alcohol and vinegar mixture well to create your sauce. There’s no need to cook this sauce; it’s ready to be used as is.
Step 19
Once the scallion skewers are perfectly golden brown, generously drizzle the prepared sweet and sour alcohol-vinegar sauce over them. This will add another layer of delicious flavor.
Step 20
Enjoy your homemade ‘Chongjabang,’ a taste of history and a delicious legacy from the Joseon Dynasty!
