Assorted Jeon Stew: The Ultimate Stew Made with Leftover Holiday Jeon
How to Use Leftover Jeon, Baek Jong-won’s Jeon Stew Recipe, Japchae Stew, How to Make Delicious Assorted Jeon Stew
Did you have leftover holiday jeon (savory Korean pancakes) sitting in your fridge that felt too good to throw away? ‘Assorted Jeon Stew’ is a magical recipe that breathes new life into your leftover jeon, making them 120% more delicious. Like a premium buffet’s mixed stew, the deep and rich flavor infused from various jeons is exceptional. While referencing Baek Jong-won’s tip for cooking without broth, I added cool radish and umami-rich coin broth (optional) to rice water for an even more savory and profound taste. This stew is so good, it’ll disappear with a bowl of rice! Let’s start making the best stew right now! (Based on a tablespoon / using a measuring cup)
Main Ingredients- 3 pieces Yukjeon (beef jeon)
- 3 pieces Dongtae jeon (pollack jeon)
- 5 pieces Hobak jeon (zucchini jeon)
- 3 pieces Donggeurangttaeng (mini meatballs)
- 3 pieces Kkochi jeon (skewered jeon)
- 3 pieces Dubu jeon (tofu jeon)
- 100g Radish
- 80g Onion
- 2/3 cup Scallions (chopped)
- 1 Cheongyang chili pepper
- 1 Red chili pepper
Seasoning & Broth- 5 cups Rice water
- 1 Tbsp Saeujeot (fermented shrimp)
- 1 Tbsp Gukganjang (soup soy sauce)
- 1 Tbsp Minced garlic
- 1.5 Tbsp Gochugaru (red pepper flakes)
- 1 Coin broth cube (optional)
- 5 cups Rice water
- 1 Tbsp Saeujeot (fermented shrimp)
- 1 Tbsp Gukganjang (soup soy sauce)
- 1 Tbsp Minced garlic
- 1.5 Tbsp Gochugaru (red pepper flakes)
- 1 Coin broth cube (optional)
Cooking Instructions
Step 1
I intentionally saved some jeon to make this Assorted Jeon Stew. Utilizing leftover holiday jeon can create a uniquely delicious dish.
Step 2
Cut the prepared jeon into bite-sized pieces. (e.g., halve Donggeurangttaeng, remove skewers from Kkochi jeon). If you don’t have Dubu jeon, pan-frying some tofu slices in perilla oil until golden brown and adding them will make it even tastier. Adding saeujeot (fermented shrimp) along with gukganjang (soup soy sauce) greatly enhances the savory flavor.
Step 3
Pour 5 cups of rice water into a pot, add the 100g of sliced radish, and bring to a rolling boil over high heat. Boiling with radish makes the broth refreshing and clean. (Optional) Adding 1 coin broth cube at this stage can create a deeper, more savory flavor.
Step 4
Once the radish is partially cooked and the broth starts boiling, reduce the heat to medium-low or turn it off momentarily. Arrange the prepared jeon beautifully around the edges of the pot. It’s crucial not to let the rice water broth overflow onto the jeon; pour it only up to the bottom of the jeon. If the broth covers the jeon, they might break apart or lose their shape. Instead of adding saeujeot all in one place, distribute small amounts around the pot.
Step 5
Add 1 Tbsp of gukganjang, 1 Tbsp of minced garlic, and 1.5 Tbsp of gochugaru, and mix well. Then, beautifully arrange the chopped scallions, Cheongyang chili, red chili, and onion in the center. Cook over medium-low heat, being careful not to let it boil over.
Step 6
At this stage, the broth will be quite reduced, making it feel less like a stew and more like you’re simply cooking the jeon. If you taste it now, it might seem a bit salty.
Step 7
When serving guests, it’s best to add more rice water and let them boil it just before eating. I also added some of the reserved rice water after taking photos, and it adjusted the seasoning perfectly. This way, it’s not overly salty from the start, and you can adjust the consistency to your liking right before serving.
Step 8
This stew is so satisfying that you won’t need any other side dishes. It’s a meal that will make a bowl of rice disappear in an instant! Baek Jong-won mentioned it’s also excellent with soju. This Assorted Jeon Stew, made with leftover holiday jeon, has a special flavor you won’t forget once you’ve tasted it.
Step 9
I almost skipped the Donggeurangttaeng, but I made it specifically for the jeon stew. The beauty of utilizing leftover holiday food is that you can create even more delicious and new dishes than you had during the holiday itself. Don’t ever throw away your leftover jeon!
