1
Rinse the napa cabbage kimchi lightly to remove the seasoning, squeeze out the water, and cut it into long strips about 7cm by 6cm.
Kimchi Sanjeok
A delicious holiday dish recipe for Kimchi Sanjeok made with kimchi, pork, green onions, and bracken.
KoreanSide Dish
📝 12 steps
What You'll Need
Pork200g
Napa cabbage kimchi4~5 leaves
Green onion3~4 stalks
Flourappropriate amount
Egg2
Skewersappropriate amount
Soy sauce2 tbsp
Sugar1 tbsp
Minced green onion1 tbsp
Garlic1/2 tbsp
Ginger juice1 tsp
Sesame oil1 tbsp
Sesame salt1 tbsp
Peppera little
Salta little
Instructions
2
Cut the green onions to a similar length as the kimchi, then slice them lengthwise into strips about 0.8cm thick.
3
Cut the pork loin into 0.5cm thick, 6~7cm long pieces to match the size of the prepared vegetables.
4
In a bowl, mix soy sauce, sugar, minced green onion, garlic, ginger juice, sesame oil, sesame salt, and pepper to make the meat marinade, then add the pork and massage to season.
5
In another bowl, add the green onions with a little salt and 1/2 tsp of sesame oil, and toss to season.
6
Add 1/2 tsp of sesame oil to the kimchi and toss gently to season.
7
Thread the pork, green onion, and kimchi onto skewers in alternating order to form the Sanjeok.
8
Evenly coat the finished skewers with flour and shake off any excess.
9
Beat the eggs and evenly coat the skewers with the egg wash.
10
Pour cooking oil into a heated pan, and once the oil is warm, place the prepared skewers in the pan.
11
If there are any gaps, pour in additional egg wash and fry until golden brown.
12
Remove the golden-brown Kimchi Sanjeok from the pan to finish.