Tulip Ham and Colorful Vegetable Skewers
Creating Delicious Skewers with Juicy Tulip Ham and Fresh Vegetables
This is a delightful skewer pancake (kkochi-jeon) made by long skewers filled with savory tulip ham, a variety of fresh vegetables, and mushrooms, grilled to a tempting golden-brown. It’s visually appealing and incredibly tasty, perfect for special occasions or as a fun snack for kids. Infuse each skewer with your care and create a masterpiece!
Basic Ingredients
- 1 cup all-purpose flour
- Pinch of salt
- 1.5 cups cold water (for batter)
- 1/2 burdock root
- 1/2 carrot
- 100g tulip ham
- 50g oyster mushrooms
- 2 eggs (for egg wash)
- 10 long, sturdy skewers
- Generous amount of cooking oil
- 5 stalks of green onions
Cooking Instructions
Step 1
First, peel the burdock root using a peeler and wash it thoroughly. Briefly blanch it in boiling water with a pinch of salt for about 5 minutes. This step removes any bitterness and tenderizes the burdock. Rinse the blanched burdock in cold water, drain, and cut it into long strips about 0.5 cm thick. Prepare the carrot by cutting it into similar long strips. (Tip: You can also lightly blanch the carrots along with the burdock to reduce cooking time.)
Step 2
Introducing the star of today’s skewer pancake: fresh, juicy tulip ham! Tulip ham offers a richer flavor and satisfying chew compared to regular ham, making it excellent for cooking. (If tulip ham is unavailable, feel free to use your favorite type of ham.)
Step 3
Slice the tulip ham into long pieces, similar in length and thickness to the burdock and carrots. Trim the tough ends of the oyster mushrooms and tear them into bite-sized pieces by hand. Wash the green onions, trim the root ends, and cut them into lengths of about 5-7 cm, matching the skewer length. Now, thread the prepared ingredients (burdock, carrot, ham, mushrooms, green onions) onto the long skewers, alternating colors for an attractive appearance. Skewering helps keep the ingredients in place and maintains a beautiful shape.
Step 4
In a wide bowl, combine the flour and salt. Gradually whisk in the cold water to create a batter. The consistency should be slightly thinner than a tempura batter, not too thick. (Tip: Using cold water helps achieve a crispier texture.) First, dip the skewered ingredients into the flour batter, ensuring they are evenly coated on all sides. Aim for a thin coating of batter. Next, dip the flour-coated skewers into the lightly beaten eggs, ensuring a thin layer of egg wash.
Step 5
Heat a generous amount of cooking oil in a wide frying pan over medium heat. Once the oil is moderately hot, carefully place the egg-washed skewers in the pan, arranging them neatly. Ensure there’s some space between each skewer to prevent them from sticking together. Fry them, flipping occasionally, until they turn a beautiful golden-brown on all sides. Cooking for about 3-4 minutes per side will ensure they are cooked through and wonderfully crisp.
Step 6
By using long, substantial skewers instead of small ones, we’ve created a much more generous and impressive-looking skewer pancake! The savory flavor of the tulip ham combined with the textures of the fresh vegetables makes this a universally loved dish. It’s especially popular with children due to the inclusion of ham! Enjoy your delicious creation and have a wonderful mealtime!
