Festive Skewer Jeon (Korean Pan-fried Pancakes)
Festive Skewer Jeon (Korean Pan-fried Pancakes)
Making Skewer Jeon for the Lunar New Year Holiday
Here’s a recipe for the beloved Skewer Jeon, a staple during Korean holidays. The beauty of this dish lies in its versatility; you can fill the skewers with your favorite ingredients. Feel free to substitute green onions with leeks, or use beef or pork instead of ham. If you prefer a lighter taste and want to cut through any richness, adding pickled radishes (danmuji) is a great option. Assemble your Skewer Jeon with ingredients that you and your family love!
Main Ingredients- 3 Eggs
- 50g Pickled Radish (Danmuji)
- 1 Fish Cake Stick
- 50g Sliced Ham
- 5 Green Onions
- 50g Shiitake Mushrooms or King Oyster Mushrooms
Batter and Seasoning- 1 cup Pancake Mix (Buchim Garu)
- Pinch of Black Pepper
- Pinch of Salt
- 1 cup Pancake Mix (Buchim Garu)
- Pinch of Black Pepper
- Pinch of Salt
Cooking Instructions
Step 1
Prepare all the ingredients for your Skewer Jeon. Feel free to choose your favorite items to make colorful and appealing skewers.
Step 2
Cut all ingredients into similar lengths, suitable for skewering. Tear or slice the mushrooms into bite-sized pieces. Adding pickled radish (danmuji) is highly recommended as it balances the richness of the other ingredients, giving the jeon a refreshing taste. King oyster mushrooms are generally preferred for skewers as they hold their shape well, but feel free to use other mushrooms like shiitake if that’s what you have on hand.
Step 3
In a bowl, whisk the eggs. Add a pinch of black pepper and about two pinches of salt. Be cautious with the salt, as pancake mix often contains seasoning, and over-salting the egg mixture can make the final jeon too salty.
Step 4
Pour the pancake mix into a wide, shallow dish. Make sure you have enough to generously coat each ingredient.
Step 5
Thread the prepared ingredients onto skewers. You can easily find skewers at craft or kitchen supply stores. Get creative with your arrangements to make beautiful and festive skewers.
Step 6
Coat the skewered ingredients evenly with the pancake mix. Gently shake off any excess powder to ensure a thin, even layer. This step prevents the batter from becoming too thick and doughy.
Step 7
Dip the flour-coated skewers into the beaten egg mixture, ensuring each ingredient is fully coated. Let any excess egg drip off.
Step 8
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, carefully place the skewered jeon into the pan. It’s best to add enough oil initially, as adding more later can cause the jeon to absorb too much. If there are gaps between the ingredients on the skewer, you can drizzle a little extra egg mixture over them to help them stick together and maintain their shape.
Step 9
Fry until golden brown on one side, then carefully flip the skewers to cook the other side until golden brown and cooked through. Ensure even cooking on all sides.
Step 10
If you are preparing these for a ceremonial offering, trim the ends neatly for an elegant presentation. Skewer Jeon are best enjoyed fresh and hot right off the pan. Reheating diminishes their crispness and flavor significantly. Serve them immediately, perhaps with a glass of makgeolli (Korean rice wine), for the ultimate enjoyment. Enjoy your delicious homemade Skewer Jeon!
