Normally my family use tooth picks, because it’s perfect size for it.
And I skewered danmuji (Koean Pickled Radish), imitation crap meat, green onion and thin cut sirloin.
You can use pretty much any kinds of food that you can cut into a long strips and can skewer.
So, be creative!!! 😉
The combination of mine is my family style.And the other side, on the left is “Stuffed Shiitake Mushrooms”
I took out of the steams, chopped fine pieces and set a side.
Because I used for my Gul-Jeonya (Pan-fried oysters).
Anyway, and then make the stuffing.
For stuffing,
1/4 lb ground beef
1 Tablespoons soy sauce
1 Tablespoons sugar
1/2 teaspoon sesame oil
1 clove garlic, minced
black pepper.
Take the steams out from the mushrooms.
In a medium mixing bowl, combine all together and mix well.
Stuff prepared mushrooms head.
In a small bowl, pour 1/3 cup of flour.
In another small bowl crack an egg and beat well.
Heat a large skillet over medium heat; add oil.
Coat the stuffed mushrooms with flour, shake off the excess flour.
And then put it into beaten egg, coat well.
Place on heated and oiled pan, cook 5 minutes both side, until golden brown and cooked though.
Drain excess grease on paper towel, serve warm.
Basically all the Jeons are same cooking method.
Dust with flour, coat with beaten egg and then pan-fry.
I did exactly same steps to my Ggochi-Sanjeok.
I could done the pan-fried oysters in the same method but I decided little different and easy way.
Make pancake style! Hehehe.
For Pan-fried Oysters.. (My favorite!)
1/2 cup flour
1/4 cup corn starch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 water
2 green onions, cut into diagonal
1/3 cup chopped mushroom (It is for texture so you can use any kinds. I used shiitake mushroom’s steams this time)
8 ounces oysters
vegetable oil
in a medium bowl, whisk first 7 ingredients until combined.
Add green onion and mushroom mix it well.
Add oysters and carefully fold it, just until coated. (Oysters are very easily break)
Heat a large skillet over medium-high heat; add oil until it coats the pan fully.
When the oil got hot, place 1 heaping Tablespoon of the oyster mixture on to the skillet.
Cook 2 minutes each side, until golden brown and cooked through.
Drain excess grease on paper towel.
Repeat the method until it’s done.
Serve warm.
I made soy bean sprouts side dish!
And I made spicy radish side dish too! 무생채!!
It looks similar to kimchi but tastes different.
Here is my mother’s recipe for it!
3 cups shredded radish
1 teaspoon salt
1 Tablespoon Korean red flakes
1/4 teaspoon sugar
1 clove garlic, minced
1 green onion, finely chopped
In a large mixing bowl, combine all of the ingredients and mix well with your hand.
*Wear a plastic glove, if not your hand will burning!!*
I think this is it!
Next year I will come with other Lunar New Year’s food that I couldn’t show you this year!!
Oh, don’t forget Soju while you’re eating Korean’s Lunar New Year’s food!!!!
3 comments
I like the look of the Korean style meatballs.
Hi ^^ Could you please make your ingredients and steps to prepare the korean new year dishes more clear? I would love to make it this year. Thx xo
Wow! this post is about 5 years ago, and I’ve never thought update these recipes…Thank you for requesting, since lunar new year is right around the corner, I will try to push these recipes into my schedule.. hopefully I can make it in time, since this month filming schedule is filled…! Wish me luck!!