Matsal Chaeso Sanjeok (Crabstick and Vegetable Skewers)
A holiday side dish of imitation crab stick, ham, mushrooms, and scallions skewered, coated in egg, and pan-fried until golden brown.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This pan-fried jeon dish features imitation crab stick, ham, king oyster mushrooms, and scallions cut to matching lengths, skewered, dipped in egg wash, and pan-fried. It is an easy dish to prepare for traditional holiday feasts or ancestral memorial tables, and anyone can make it without fuss. If you coat only the back side of the skewers, the colorful ingredients on the front will stand out even more.
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Imitation crab stick
- King oyster mushrooms (or oyster mushrooms)
- Ham
- Scallions (jjokpa)
- Egg
- Flouras needed
- The middle section of king oyster mushrooms is easiest to skewer, so trim off the cap, root end, and sides to match the length and thickness of the imitation crab sticks. If you use oyster mushrooms, slice thick ones in half lengthwise and cut them to match the length.
- You can also use seasoned beef or other vegetables for the skewers.
Steps
1. Cut the imitation crab sticks into 3 equal lengths, then slice each piece in half lengthwise.
Slicing them this way yields 18 pieces that are 6 cm long and 0.5 cm thick.
Prepare 18 pieces of each of the other ingredients as well.
2. The middle section of king oyster mushrooms is easiest to skewer, so trim off the cap,
root end, and sides to match the length and thickness of the crab sticks.
If you use oyster mushrooms, slice thick ones in half lengthwise and cut them to match the length.
3. Cut the ham and scallions to the same length as the crab sticks.
4. The skewers were long, so I threaded each ingredient onto the skewers twice in alternating order.
5. I also sliced Korean zucchini to make aehobak jeon.
Slice it not too thin, about 0.5 cm thick, sprinkle a little salt over it,
let it sit for a bit so the seasoning absorbs, and drain any moisture.
6. Beat the eggs well and strain them through a sieve once; this keeps the egg wash from clumping
and coats the skewers neatly.
7. Have the flour ready alongside the beaten egg.
8. Coat the skewers in flour on both sides, shake off the excess so only a thin layer remains, and coat evenly with beaten egg.
If you want the colors of the skewers to stay bright and pretty, apply the flour and egg wash to the back side only,
then pan-fry both sides.
Heat a skillet with cooking oil and pan-fry the egg-coated skewers and zucchini over low heat
until golden brown on both sides.
Ppunwife's tips
- Beat the eggs well and strain them through a sieve once; this keeps the egg wash from clumping and coats the skewers neatly.
- If you want the colors of the skewers to stay bright and pretty, apply the flour and egg wash to the back side only, then pan-fry both sides.
FAQ
How do I keep the bright colors of the skewers vivid?
Coat only the back side with flour and egg wash and pan-fry both sides. This keeps the colors on the front clear and neat.
Is there a way to coat the skewers with egg wash cleanly without clumping?
Beat the eggs and strain them through a sieve to break up any chalaza, which allows the egg wash to coat evenly without clumping.
Can I use other mushrooms instead of king oyster mushrooms?
You can substitute oyster mushrooms. Slice thick ones in half and cut them to match the length of the other ingredients.
Can I use other ingredients on the skewers?
You can also use seasoned beef or various vegetables to suit your taste.
