Korean Skewered Jeon (Ham and Mushroom Skewer Pancake)
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Ham, imitation crab, king oyster mushroom and scallion, all cut to the same length and threaded in turn, make up kkochi-jeon, a regular on ancestral rite and holiday tables.
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One bite brings the salt of the ham, the spring of the crab stick, the firm grain of the mushroom and the scallion's green smell all at once.
Ingredients
Instructions
- 1
Cut the 120 g ham, 8 imitation crab sticks, 2 king oyster mushrooms, and 8 scallions into similar lengths and thicknesses, matching the skewer size so the finished pieces sit evenly in the pan.
- 2
Thread the ingredients in an alternating order, such as ham, imitation crab, mushroom, and scallion.
Press each skewer lightly with your hand so the pieces line up and the ends do not spread apart.
- 3
Spread 4 tablespoons of flour on a plate and coat both sides of each skewer thinly.
Shake off the excess flour so the egg coating clings evenly instead of becoming thick or pasty.
- 4
Beat 3 eggs with 1/2 teaspoon salt until the seasoning is even.
Dip each floured skewer into the egg, letting it reach the gaps, then lift and pause briefly so excess egg drips off.
- 5
Add 3 tablespoons of cooking oil to a pan and preheat over medium-low heat.
Lay in the skewers and leave them undisturbed for 2 to 3 minutes so the egg sets without tearing.
- 6
Flip when the edges turn golden and cook for about 2 more minutes.
Remove before the egg burns, drain the oil, and serve warm immediately.
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