Colorful Skewered Jeon (Pan-Fried Delights)
A Festive Korean Delicacy: Colorful Skewered Jeon Made with Everyone’s Favorite Ingredients
For years, I used to make the traditional three-colored skewered jeon for holidays, but my children grew less enthusiastic about it as they got older. They loved it so much when they were little! So, this year, I decided to create a new version: skewers filled with ingredients everyone loves, designed to be popped into your mouth one by one. My cooking philosophy is simple: I focus on dishes my family truly enjoys. I believe in making meals that are guaranteed to be a hit! That’s how this colorful skewer jeon came to be. Since there isn’t a single ingredient that isn’t delicious, it turned out wonderfully flavorful, and my family absolutely loved it! This colorful, bite-sized skewer jeon offers both visual appeal and a delightful taste, and I’m sure it will be a welcome addition to your Chuseok holiday table! Wishing you all a happy day today~♡
Ingredients- 16 Quail eggs
- 16 Fish cakes (rectangular type)
- 16 Vienna sausages
- 3 Imitation crab sticks
- 16 Korean green chili peppers (optional)
- 16 Green onions (optional)
- 2 Eggs
- Jeon (flour) mix (or all-purpose flour)
- Grapeseed oil (or vegetable oil)
Cooking Instructions
Step 1
Prepare all your ingredients for easy cooking. Boil the quail eggs, peel them, and set aside. Slice the fish cakes and imitation crab sticks into bite-sized pieces. For the Vienna sausages, make a few shallow cuts across the surface; this helps them cook evenly and prevents bursting, also making them look more appealing. If using Korean green chili peppers and green onions, remove the seeds from the peppers and chop them into appropriate sizes. (If you prefer less heat, you can use regular green bell peppers instead of chili peppers, or omit them altogether.)
Step 2
Thread the prepared ingredients onto skewers in an attractive sequence. Alternating between quail eggs, fish cakes, imitation crab sticks, Vienna sausages, and the optional chili peppers and green onions will create a beautiful, colorful mosaic. Skewering them first helps maintain their shape and makes the frying process much easier.
Step 3
In a bowl, crack two eggs and whisk them well to create the egg batter. No extra salt is strictly necessary, but if you’d like a subtle seasoning, add a tiny pinch of salt to the eggs before whisking.
Step 4
Lightly and evenly coat the skewered ingredients with the Jeon (flour) mix. Applying the flour first helps the egg batter adhere better and contributes to a crispier final texture. After coating, gently tap off any excess flour.
Step 5
Dip the flour-dusted skewers into the prepared egg batter, ensuring each piece is thoroughly coated. Make sure the egg batter covers all parts of the skewered ingredients. These egg-coated skewers are now ready to be fried immediately.
Step 6
Heat a generous amount of grapeseed oil in a pan over medium-low heat. Carefully place the egg-coated skewers into the hot oil. Fry them, turning occasionally, until each side is golden brown and cooked through. Be mindful not to use heat that is too high, as this can burn the outside before the inside is cooked. Adjusting the heat to prevent the egg from burning is key.
Step 7
Once all the skewers are beautifully golden brown and cooked, remove them from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve them warm for the best taste. If desired, you can serve them with a dipping sauce made from soy sauce and vinegar.
