Assorted Jeon Hot Pot
A Hearty Hot Pot Made from Leftover Assorted Korean Pancakes (Jeon)
This recipe transforms leftover assorted Korean pancakes (jeon), often made for holidays like Chuseok, into a delicious and elegant hot pot. Utilizing leftover clear beef broth (tangguk) makes it quick and easy to prepare. The soup boasts a clean, deep flavor. For those who prefer a spicier kick, adding gochujang (red chili paste) or gochugaru (red chili flakes) is a wonderful option. The generous ingredients and chewy glass noodles make this a satisfying and sophisticated meal for the whole family.
Hot Pot Ingredients- 1 plate Assorted Jeon (including tofu jeon, pollock jeon, zucchini jeon, shrimp jeon, donggeurang-ttaeng, etc.; customize as desired)
- 800ml Clear Beef Broth (made with beef brisket, radish, kelp, whole garlic, whole peppercorns, onion, green onion)
- 1/2 handful Crown Daisy (Ssukgat)
- 1/2 handful Enoki Mushrooms
- 1/2 stalk Green Onion
- 1 Green Chili
- 1 Red Chili
- 1/2 handful Glass Noodles, soaked in cold water
Seasoning- Pinch of black pepper
- Pinch of salt
- Pinch of black pepper
- Pinch of salt
Cooking Instructions
Step 1
Here are the assorted jeon, the stars of our hot pot! I’ve prepared a variety including tofu jeon, pollock jeon, zucchini jeon, shrimp jeon, and donggeurang-ttaeng. Feel free to add other types like mushroom jeon, skewer jeon, or beef jeon based on your preference.
Step 2
Let’s prepare the vegetables. A ‘handful’ is what you can lightly grasp with one hand, so ‘half a handful’ is half of that. Use about half a handful each of crown daisy and enoki mushrooms. For the crown daisy, wash it thoroughly, soak it in cold water for about 5 minutes, rinse a few times, and gently squeeze out the excess water. For the enoki mushrooms, trim the base, hold them upside down, and rinse under running tap water before shaking off the excess water. Prepare the green onion, green chili, and red chili as well.
Step 3
To make the hot pot look even more appealing and thoughtful, let’s prepare some garnishes. Thinly slice the green and red chilies into rounds, remove the seeds, and tuck them into the crown daisy or enoki mushrooms. This not only keeps the ingredients from falling apart while cooking but also adds a beautiful presentation. Slice the green onion and chilies diagonally.
Step 4
The glass noodles need a little preparation. Soak the dried glass noodles in cold water for about 30 minutes until softened. Drain them before adding to the pot. This soaking step eliminates the need to boil them separately later, making the cooking process much more convenient.
Step 5
Now, let’s get the pot ready. A shallow hot pot, which is easier to serve from at the table, is ideal. Arrange the assorted jeon around the bottom of the pot.
Step 6
If any of your jeon, like the tofu jeon, are quite large, cut them in half. Use the other jeon as they are. Arrange them attractively in the pot.
Step 7
Once the jeon are nicely arranged, layer the prepared crown daisy, enoki mushrooms, diagonally sliced green onion, green and red chilies, and other vegetables on top. The variety of colors will make the dish look even more appetizing.
Step 8
Add the soaked glass noodles on top of the vegetables. The addition of glass noodles makes the hot pot more filling and substantial.
Step 9
As mentioned earlier, soaking the glass noodles in advance means you don’t have to boil them separately, saving you time and effort. This is one of the key advantages of this recipe.
Step 10
This is the broth that gives the hot pot its delicious flavor. I used a clear beef broth (tangguk) made with beef brisket, radish, kelp, whole garlic, whole peppercorns, onion, and green onion. Reusing the broth from a previous tangguk preparation adds a wonderful depth of flavor.
Step 11
When pouring the broth, do so gently along the sides of the pot. This helps to keep the jeon intact and ensures the ingredients cook evenly without becoming disorganized.
Step 12
Now, all that’s left is to bring it to a boil! Once the broth starts simmering, reduce the heat to medium-low and let it cook gently.
Step 13
Simmer for about 10 minutes. You can check for doneness by taking out a strand of glass noodle. Be careful not to overcook, as the jeon might start to fall apart. Cook until just tender and then turn off the heat.
Step 14
Finish by sprinkling a pinch of black pepper for added aroma. Taste and add a pinch of salt if needed to adjust the seasoning. If you enjoy a spicier flavor, feel free to stir in a tablespoon of gochujang or gochugaru for a delightful kick.
Step 15
Your delicious Assorted Jeon Hot Pot is ready! The clean, deep broth paired with the generous amount of glass noodles creates a sophisticated dish. The pre-fried tofu jeon holds its shape well even after simmering. You can even see pieces of beef from the tangguk broth. If you have leftover jeon, try making this Assorted Jeon Hot Pot for a special and flavorful meal!
