Hearty Jeon-jjigae: A Savory Stew Using Leftover Holiday Jeon
Transform Your Leftover Jeon into a Delicious and Spicy Korean Stew!
Do you often find yourself with leftover jeon (Korean pancakes) after holidays or special occasions? Instead of letting them go to waste, why not transform them into a hearty and flavorful Jeon-jjigae? This spicy and savory stew is surprisingly delicious and uses up those leftover jeon beautifully. Once you try it, you might find yourself making it a tradition every holiday!
Main Ingredients- Various holiday jeon (fish cakes, meat patties, etc.) – a small amount of each
- 1 grilled fish (half of a large one, optional)
- 1/2 green onion
- 1/2 onion
- 3-4 Cheongyang chili peppers (adjust to your spice preference)
- A small amount of japchae (glass noodles) – just enough to avoid sogginess
Seasoning- 2 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (Mirin or similar)
- Pinch of black pepper
- 2 cups water (approx. 400ml)
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (Mirin or similar)
- Pinch of black pepper
- 2 cups water (approx. 400ml)
Cooking Instructions
Step 1
You can customize the fish based on your preference. If using a large fish, half of it will be sufficient, and you can omit it entirely if unavailable. If your jeon already contains fish or meat, it will provide enough depth of flavor without needing additional broth. For those sensitive to spice, reduce the amount of Cheongyang chili peppers or omit them altogether.
Step 2
In a pot, cut the grilled fish (if using) into bite-sized pieces and arrange them. Then, layer the various leftover jeon neatly on top.
Step 3
Slice the onion, chop the green onion and Cheongyang chili peppers diagonally, and mince the garlic. Freshly prepared vegetables will enhance the stew’s flavor.
Step 4
Pour enough water into the pot to cover the ingredients. It’s better to start with less water and add more as the stew simmers if needed, allowing you to better control the broth’s consistency and flavor.
Step 5
While the ingredients are coming to a boil, prepare the seasoning by mixing the soup soy sauce, red pepper flakes, minced garlic, cooking wine, and black pepper in a separate bowl.
Step 6
Once the water begins to boil, add the prepared seasoning mixture to the pot and stir well to combine. Since the jeon is already cooked, you don’t need to simmer for a long time; just let the flavors meld together briefly.
Step 7
As the stew starts to boil again, reduce the heat to medium-low and add the sliced onion, green onion, and Cheongyang chili peppers.
Step 8
At this stage, add a small amount of the prepared japchae. Adding too much japchae can make the stew cloudy and the noodles will become mushy; use just a little to add a subtle flavor and texture.
Step 9
Finally, taste the stew and adjust the seasoning if necessary with more soup soy sauce or salt. Once the japchae and vegetables are tender, turn off the heat and serve immediately. Jeon-jjigae is best enjoyed when simmered for a short period to maintain the fresh taste of the ingredients, as overcooking can make them too soft.
