Delicious Kkoji-jeon (Skewered Pan-fried Delicacy): A Recipe for All Occasions
Mastering Kkoji-jeon: A Festive Dish You Can Enjoy Anytime
Introducing a fantastic recipe for Kkoji-jeon, a festive dish that’s also incredibly delicious to make whenever you crave it! This recipe brings together the chewy texture of imitation crab, savory ham, fragrant mushrooms, fresh green onions, and tender beef for a burst of flavor in every bite. Let’s get started with detailed preparation steps!
Ingredients for 20 Skewers
- 2 cups Buchim-garu (Korean pancake mix)
- 6 eggs
- 7 sticks imitation crab (surimi)
- Sliced ham
- King oyster mushrooms
- Beef for grilling (thinly sliced)
- 1/3 bunch green onions
Beef Marinade
- 1 tsp black pepper powder
- 1/2 Tbsp minced garlic
- 2 Tbsp Cheongju (rice wine)
- 1 Tbsp cooking wine (Mirin)
- 1/2 Tbsp soy sauce
- 1 tsp black pepper powder
- 1/2 Tbsp minced garlic
- 2 Tbsp Cheongju (rice wine)
- 1 Tbsp cooking wine (Mirin)
- 1/2 Tbsp soy sauce
Cooking Instructions
Step 1
Prepare the core ingredients for Kkoji-jeon: imitation crab, ham, king oyster mushrooms, green onions, and thinly sliced beef for grilling. Cut all ingredients into uniform, bite-sized pieces (approximately 3-4cm long and 1cm thick) suitable for skewering. Cut the imitation crab sticks into three equal parts.
Step 2
Marinate the sliced beef. In a bowl, combine 1/2 Tbsp soy sauce, 1/2 Tbsp minced garlic, 2 Tbsp Cheongju, 1 Tbsp cooking wine, and 1 tsp black pepper powder. Gently mix the beef with the marinade. Refrigerate for about 10 minutes to allow the flavors to meld and the beef to tenderize. Slice the ham, king oyster mushrooms, and green onions to match the length and width of the beef strips.
Step 3
Use large-sized bamboo skewers (about 15cm or longer) for assembling the Kkoji-jeon. Thread the ingredients onto the skewers in the following order: ham → imitation crab → king oyster mushroom → green onion → beef. For the green onions, use a mix of the white stem and the green leafy parts for a balanced flavor and appealing color. Aim to place 3-4 pieces of each ingredient per skewer for a substantial and visually appealing result.
Step 4
Generously coat each assembled skewer with buchim-garu (Korean pancake mix). Gently shake off any excess powder to ensure a thin, even coating. This step is crucial for the egg wash to adhere properly and for a neat, beautifully fried jeon.
Step 5
Next, dip the buchim-garu coated skewers into beaten eggs, ensuring they are fully covered. For 20 skewers, 6 eggs provide ample egg wash. Don’t be shy with the egg mixture; a good coating ensures a golden-brown and delicious finish.
Step 6
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Carefully place the egg-coated skewers into the hot oil. Fry them until golden brown and cooked through on both sides. Cooking over medium-low heat ensures that the ingredients cook evenly without burning. Flip gently once the first side is golden and crisp.
Step 7
Once perfectly golden and cooked, remove the Kkoji-jeon from the pan and arrange them attractively on a serving platter. They are best enjoyed immediately while warm! This Kkoji-jeon is not only a perfect addition to your holiday table but also a delightful treat for everyday meals or as a snack for kids.
