Pickled Radish Skewers with Jeon (Savory Pancake) Filling
Pickled Radish Skewers with Jeon (Savory Pancake) Filling
A Refreshing Twist: Pickled Radish Skewers Featuring Cheongyang Peppers
A delightful take on the traditional jeon skewers, perfect for holidays! This version incorporates the crisp, tangy flavor of pickled radish (ssam mu) and the subtle heat of Cheongyang peppers to cut through any richness, resulting in a wonderfully clean and refreshing taste.
Main Ingredients- 1 sheet of kimbap ham, cut into bite-sized pieces
- 190g imitation crab sticks (e.g., surimi), cut lengthwise in half
- 7 Cheongyang peppers, stems removed, halved lengthwise, and seeds discarded
- 210g pickled radish wraps (ssam mu), squeezed to remove excess liquid
- A moderate amount of green onion leaves, cut into large pieces
- 3 eggs, lightly beaten
- A moderate amount of cooking oil, for pan-frying
- 40g frying powder
- 40g pancake mix (buchim garu)
Other Essentials- Approximately 20 bamboo skewers (toothpick-sized)
- Approximately 20 bamboo skewers (toothpick-sized)
Cooking Instructions
Step 1
Begin by thoroughly washing and preparing the green onion leaves and Cheongyang peppers. For the Cheongyang peppers, carefully remove the stems. Then, slice them lengthwise in half. If you prefer less spice, gently scrape out the seeds. Cut these prepared peppers into two pieces each.
Step 2
Prepare the imitation crab sticks by cutting them lengthwise in half. Then, cut the kimbap ham, the prepared Cheongyang peppers, and the large-cut green onion leaves into similar, bite-sized pieces. Aim for uniform sizes for a visually appealing skewer.
Step 3
Gently rinse the pickled radish wraps (ssam mu) under running water. Squeeze them firmly by hand to remove as much moisture as possible. Excess water can make the batter too thin. In a separate bowl, whisk the 3 eggs until smooth to create an egg wash.
Step 4
Now, thread the prepared ingredients onto the bamboo skewers. Alternate pieces of ham, imitation crab stick, Cheongyang pepper, and green onion leaf. You can weave in the pickled radish wraps between layers or wrap them around at the end for added texture.
Step 5
In a bowl, combine the 40g of pancake mix and 40g of frying powder, mixing well to create a batter. Carefully coat each skewer by dipping it into the batter, ensuring both sides are evenly covered. Gently shake off any excess powder to prevent clumping.
Step 6
After coating the skewers with the dry flour mixture, dip them into the prepared egg wash. Ensure the entire skewer is coated in egg. This step helps the outer layer become beautifully golden and crispy when pan-fried. Let any excess egg wash drip off before proceeding.
Step 7
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, carefully place the egg-coated skewers into the pan. Fry them, turning occasionally, until they are golden brown and crisp on all sides. These delightful skewers are best enjoyed warm!
