Korean Ham, Crab Stick and Pickled Radish Sanjeok (15 Skewers, 5 Servings)

Cut radish, ham, crab sticks, carrot and green scallion into roughly 7 cm long, 1 cm wide strips with similar thickness.

Heat a little oil in a pan, cook carrots over medium-low for 2–3 minutes until slightly softened and remove.

Heat ham over medium-low for another 2–3 minutes, then cool. Check packaged ham and imitation crab for any additional heating instructions.

Thread prepared radish, scallion, crab stick, ham and carrot onto food-safe short skewers, firmer pieces at the ends; make about 15 skewers.

Combine 1/2 cup flour with 1 tsp each salt, garlic powder and onion powder and spread in a shallow dish.

Beat three eggs. Lightly dust skewers in seasoned flour, tap off the excess and dip in egg.

Pan-fry without crowding over medium-low, about 1–2 minutes per side until the egg coating is fully set and lightly golden. Cook longer if needed.

Divide among five servings and serve warm. Remove all toothpicks/skewers before eating, especially for children.

Refrigerate leftovers within two hours, use within three days or freeze, and reheat thoroughly to 74°C.