Hearty ‘Geji-tang’ Made with Leftover Holiday Ingredients
The Perfect ‘Geji-tang’ to Enjoy After the Holidays
This is a recipe for ‘Geji-tang,’ a specialty from Jinju, Gyeongsangnam-do, made by simmering various leftover jeon (pan-fried dishes) and fish from the holidays all together. Featured on Huh Young-man’s ‘Baekban Kihaeng,’ this unique mixed jeon stew is a fantastic way to deliciously utilize leftover holiday food, boasting a deep and rich flavor.
Main Ingredients
- 3 Napa cabbage leaves
- A bit of tofu jeon
- A bit of kkochi jeon (skewered jeon)
- A bit of yukjeon (meat jeon)
- A bit of fish jeon
- A bit of tteokguk tteok (rice cake for soup)
- A bit of shrimp tempura
- A bit of myungtaesal jeon (pollack fillet jeon)
- A bit of donggeurang-ttaeng (meatball jeon)
- A bit of sweet potato tempura
Cooking Instructions
Step 1
First, roughly chop the tougher parts of the napa cabbage leaves into large pieces and spread them on the bottom of the pot. This helps the cabbage soften as it cooks, adding a refreshing depth to the broth.
Step 2
Prepare the various jeon (tofu, kkochi, yukjeon, fish, myungtaesal, donggeurang-ttaeng, etc.), tempura (shrimp, sweet potato), and tteokguk tteok by cutting them into bite-sized, visually appealing pieces. The diverse ingredients will create a rich and satisfying texture.
Step 3
Make about 4 cups of flavorful broth using anchovies and kelp. Pour this prepared broth over the napa cabbage layered at the bottom of the pot. The deep flavor of the broth forms the foundation of the stew.
Step 4
Now, it’s time to season the stew. Add 1 tablespoon of gochugaru, 1 tablespoon of anchovy fish sauce, 1 tablespoon of minced garlic, and a pinch of black pepper to create a spicy and savory broth. Finally, add the half stalk of diagonally sliced green onion and simmer until all ingredients are well combined. *Tip: Local restaurants are said to add a generous amount of Cheongyang peppers instead of cabbage for a spicier taste. Feel free to adjust to your preference!
