Hearty Jeon Jjigae: A Delicious Way to Use Leftover Holiday Pancakes
Repurpose Holiday Delicacies into Savory Jeon Jjigae
Don’t let those delicious leftover holiday pancakes go to waste! Transform them into a flavorful and comforting Jeon Jjigae. This hearty stew features a savory broth enriched with the essence of your favorite jeon (Korean pancakes) and well-fermented kimchi. It’s a perfect way to enjoy a delicious meal made from festive leftovers.
Jeon Jjigae Ingredients- Leftover Korean pancakes (various types), as needed
- 2/3 cup stir-fried kimchi
- A little green onion, chopped
- 1 tsp minced garlic
- 2 hot peppers (e.g., Korean green chili peppers or red chilies), chopped
- Soup soy sauce (to taste)
- 2 cups anchovy and kelp broth
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Have your stir-fried kimchi ready and cut the leftover pancakes into bite-sized pieces. Finely chop the green onion and peppers, and have your minced garlic at hand. (Tip: Using a variety of jeon will make your jjigae even more flavorful and visually appealing. Try incorporating different types like donggeurang ttaeng, mushroom jeon, or zucchini jeon.)
Step 2
Take a ttukbaegi (earthenware pot) or a regular pot. Spread the prepared stir-fried kimchi evenly at the bottom. Then, arrange the leftover pancake pieces neatly on top of the kimchi. Layering them like this will ensure the flavors meld beautifully and the presentation is lovely.
Step 3
Once the kimchi and jeon are in the pot, sprinkle 1 teaspoon of minced garlic evenly over them. Pour in 2 cups of anchovy and kelp broth, ensuring the ingredients are mostly submerged. (Tip: While water or rice water can be used, anchovy and kelp broth will provide a much deeper and more complex flavor.)
Step 4
Now, it’s time to cook. Bring the pot to a boil over high heat, then reduce the heat to medium-low once it starts bubbling. Since the kimchi and jeon already contain salt, it’s best to taste the broth after it begins boiling and then season with soup soy sauce if needed, rather than adding too much initially. (Tip: Adjust seasoning carefully as the saltiness of your kimchi and jeon can vary.)
Step 5
Jeon jjigae doesn’t require a long cooking time. Once the ingredients are tender and the flavors have melded, it’s almost ready. Finally, add the chopped green onion and chili peppers, and simmer for just another minute or two. This will infuse the stew with a fresh aroma from the scallions and a pleasant kick from the chilies.
Step 6
Serve the Jeon Jjigae immediately after cooking for the best taste. Enjoy it as a satisfying meal alongside a bowl of hot rice. This recipe is a wonderful way to create a simple yet impressive stew using your leftover holiday jeon!
