Assorted Jeon Hot Pot: A Delicious Way to Reuse Leftovers
A Hearty Assorted Jeon Hot Pot Recipe
This special recipe transforms leftover assorted Korean pancakes (jeon) into a delightful hot pot meal. By using beef broth (tangguk) that’s often prepared for ancestral rites, it adds a rich depth of flavor while being quick and easy to assemble, making it perfect for busy days. Enjoy your leftover food in a delicious and abundant way!
Main Ingredients
- 1 plate of assorted jeon (e.g., tofu jeon, pollack jeon, zucchini jeon, shrimp jeon, donggeurang ttaeng)
- 800ml beef broth (tangguk) or anchovy-kelp broth
- 1/2 handful of crown daisy (about half of what you can grasp with one hand)
- 1/2 handful of enoki mushrooms (about half of what you can grasp with one hand)
- 1/2 large green onion
- 1 green chili pepper
- 1 red chili pepper
- 1/2 handful of soaked glass noodles (about half of what you can grasp with one hand)
Seasoning
- A pinch of black pepper
- A pinch of salt
- A pinch of black pepper
- A pinch of salt
Cooking Instructions
Step 1
First, let’s take a look at the assorted jeon we have prepared. The image shows five types of jeon: tofu jeon, pollack jeon, zucchini jeon, shrimp jeon, and donggeurang ttaeng, all looking appetizing. The more variety of jeon you use, the richer and more delicious your hot pot will be.
Step 2
Let’s start preparing the vegetables. A ‘handful’ typically refers to the amount you can lightly grasp with one hand. Use about half a handful each of crown daisy and enoki mushrooms. For the crown daisy, soak it in cold running water for about 5 minutes, then rinse 2-3 times and gently squeeze out the excess water. Trim the base of the enoki mushrooms, hold them upside down, rinse under tap water, and shake off any excess moisture. Prepare the green and red chili peppers and green onion as well.
Step 3
Now, let’s create colorful garnishes to enhance the visual appeal of the hot pot. We’ll make decorative pieces to insert into the crown daisy or enoki mushrooms. Slice the green and red chili peppers into rounds, remove the seeds, and then tuck them between the crown daisy or enoki mushrooms. This not only keeps the ingredients from falling apart while cooking but also adds a beautiful presentation, making the dish look thoughtful and special.
Step 4
Next, we’ll prepare the glass noodles. Soak the dried glass noodles in cold water for about 30 minutes. This pre-soaking step ensures they cook perfectly tender in the hot pot without needing to be boiled separately, making the cooking process much more convenient.
Step 5
Now it’s time to arrange everything beautifully in the hot pot. Using a wide, shallow pot makes it easier to serve at the table. Arrange the assorted jeon attractively around the bottom of the pot. If any of the jeon, like the tofu jeon, are quite large, cut them in half to fit better. For the other jeon, leave them whole. Artfully place the prepared crown daisy, enoki mushrooms, sliced green onion, and chili peppers among the jeon.
Step 6
Scatter the pre-soaked glass noodles evenly over the jeon and vegetables. Since the noodles have already been soaked, they will cook quickly along with the other ingredients, adding a delightful chewy texture to the hot pot.
Step 7
Prepare the broth that will give the hot pot its rich flavor. This broth was made by simmering beef brisket, radish, kelp, whole garlic, whole peppercorns, onion, and green onion. If you happen to have leftover beef broth (tangguk) from ancestral rites, using that will be excellent. Alternatively, an anchovy-kelp broth also works wonderfully for a clean and delicious taste.
Step 8
When pouring the broth, slowly ladle it around the edges of the pot. This gentle method helps prevent the delicate jeon from breaking apart and keeps their shape intact.
Step 9
Now, all that’s left is to simmer this delicious creation. Since most ingredients are already cooked, you only need to cook until the glass noodles are tender, which usually takes about 10 minutes over medium-high heat. Be careful not to overcook, as the jeon might disintegrate. Season with a pinch of black pepper and salt to taste. If you prefer a spicier kick, feel free to add a little gochujang (Korean chili paste) or gochugaru (Korean chili flakes). Your delicious assorted jeon hot pot is ready! Enjoy it while it’s warm!
