Step 1

Cut the yellow radish pickle, ham, crab sticks, carrots, and green onion into 2.8 inch (7cm) pieces in length (about the length of your index finger) and about 0.4 inch (1cm) in width. Even out the size of these ingredients before cooking them, both in length and thickness. This will make them look better when served and cook more evenly.

Step 2

Preheat the frying pan on medium-high until the bottom of the pan is well heated. Add cooking oil and lightly cook the carrot sticks over medium-low heat for 2 to 3 minutes. Set aside.

Step 3

In a heated pan, cook the ham over medium-low heat for 2 to 3 minutes. Set aside.

Step 4

Thread the prepared ingredients onto a toothpick, one by one. Be sure to use firmer ingredients on the outside and softer ingredients inside to hold the shape better. (Here’s an example of an order – yellow radish pickle, green onion, crab meat, ham, and carrot.)

Step 5

Mix the flour, fine salt, garlic powder, and onion powder in a small bowl and transfer the mixture to a small baking tray.

Step 6

Batter the sanjeok skewers with the flour mixture and brush off excess flour. Set the skewer aside while repeating with the remaining ingredients. Once all skewers are coated with flour, soak them in the beaten egg bowl one by one and grill in a pan over medium-low heat (about 1-2 minutes each side). Do not crowd the pan when cooking. Serve warm with other Korean side dishes.