Five-color Korean skewers
Thread surimi, ham, pickled radish, scallion and king oyster mushroom onto skewers, then pan-fry in a thin egg coating.
- Cuisine
- Korean
- Prep
- 20 min
- Cook
- 10 min
Scale the recipe
Ingredients
- kimbap ham cooked and sold ready to eat, edible portion weighed
- 50 g
- surimi sticks
- 45 g
- danmuji strips for kimbap pickling liquid patted off
- 40 g
- Scallions
- 20 g
- king oyster mushroom weighed after trimming the base
- 60 g
- Egg without the shell
- 50 g
- All-purpose flour
- 20 g
- Neutral cooking oil
- 1 T
Seasonings
- Fine salt
- 0.5 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the ham and surimi
Cut 50 g and 45 g into sticks about 5 cm long and 6 mm thick. For slim surimi sticks, split them lengthwise only as needed for their thickness.
-
Prepare scallions and mushrooms
Wash and dry 20 g and cut to the same length as the ham. Trim the base of 60 g and slice to match the ham’s thickness.
-
Dry the pickled radish
Pat 40 g dry with a towel and cut to the same length as the other ingredients.
-
Assemble the five-color skewers
Thread the surimi, danmuji, mushroom, scallion and ham in that order onto short wooden skewers. Align their ends and push the skewer through near one edge, keeping the pieces snug against each other.
-
Prepare flour and egg coating
Spread 20 g in a thin layer on a plate. Beat 50 g and 0.5 g gently in a shallow bowl without making much foam.
-
Coat the skewers lightly
Press both sides into the flour and shake off excess, leaving a thin white film. Dip into the egg and let the excess drip off so the colors remain visible.
-
Pan-fry both sides
Heat cooking oil 1 T over medium heat, then reduce to medium-low. Arrange the skewers without overlapping. Flip once the egg sets and cook both sides golden. Cook until the egg is fully set and the mushroom is tender.
-
Drain and serve
Drain on a wire rack and transfer to a plate. Mind the pointed ends of the skewers when eating.
