Sanjeok, meat and vegetable skewers, is one of my favorite Korean dishes. It’s typically made with many colorful ingredients, pierced with toothpicks to keep them in shape altogether. You can make these with just about anything, but popular ingredients include: imitation crab, scallions, mushrooms, ham, beef, and more. It’s especially popular during Chuseok, a major mid-autumn harvest festival and holiday in South Korea.

James Park, Author of Chili Crisp


Serves 4-6
  • 1 bundle of Korean chives (buchu)
  • 8 to 10 imitation crab sticks
  • 1 package of enoki mushrooms
  • 4-6 scallions
  • Strips of ham
  • 1 tablespoon canola oil, divided

  • 6 large eggs
  • 1 teaspoon of kosher salt
  • 2 teaspoons of potato starch
  • 1 tablespoon of water
  • Chili crisp for dipping
Cookware Used
Little Sheet Duo
Two Nonstick Quarter-Sheet Pans
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Beyond Measure Duo
Glass Measuring Cup Set
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Sheet Show
One Half-Sheet Pan & Two Quarter-Sheet Pans
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Typically, it takes a while to make sanjeok. You cut the ingredients in uniform first, pierce them with toothpicks, coat them in egg wash, cook, and repeat — which is a lot of labor for one savory pancake! So, I discovered a sheet pan method to make sanjeok like jeon (Korean pancakes), without any of the fuss.

They're already delicious by themselves, but even better paired with chili crisp and cold makgeolli (Korean lightly sparkling rice wine), like Màkku!


To make sanjeok:

1. Preheat your oven to 425°F.

2. Meanwhile, prepare all your ingredients. Cut your Korean chives to the same length as your quarter sheet pan (Little Sheet). Take the crab sticks out of the plastic package. Cut the bottom of the enoki mushrooms vertically to keep their long shape. Trim the excess parts of the scallions to fit them into the width of the Little Sheet. If the white parts of the scallions are too thick, cut them in half. Separate the stripes of ham into individual pieces.

3. Add half a tablespoon of the canola oil to the Little Sheet, and using a brush, cover the pan with oil. Do the same with the other Little Sheet. 

4. Heat the oiled sheet pans in the oven for 3 to 5 minutes.

5. Meanwhile, in a measuring cup, whisk 6 large eggs. Season them with 1 teaspoon salt. Whisk them together until there are no white parts. In a separate small bowl, mix 2 teaspoons of potato starch and 1 tablespoon of water to make starchy water. Pour the starchy water into the egg mixture and whisk more to fully incorporate.

6. Take out the warmed sheet pans from the oven, and pour a little bit of the egg mixture into each Little Sheet, about 1 tablespoon. Using oven mitts, carefully grab each sheet pan and swirl it around so that the egg mixture coats the pan as evenly as possible.

7. Arrange all the ingredients into the Little Sheet with different ingredients to fill it up. Make sure there’s not too much gap between each layer of ingredients! 

8. Once your Little Sheet is covered with ingredients, pour more egg wash over the ingredients, making sure it touches and covers all the layered ingredients in the sheet pan.

9. Bake it in the oven for 6 to 8 minutes until the eggs are fully cooked.

10. Take them out of the oven, and cool down for 1 minute. Lift the pancakes with a flexible spatula and slide them to the cutting board. Cut them into bite-size squares.

11. Serve them with a side of chili crisp, or your favorite dipping sauce, and makgeolli.