Quick Japchae Pancake Stew Using Leftover Japchae and Jeon
Transforming Leftover Holiday Foods: A Simple Japchae Pancake Stew Recipe
This ‘Japchae Pancake Stew’ is a fantastic way to use up leftover japchae and various Korean pancakes (‘jeon’) from holiday feasts! I wasn’t initially a big fan of pancake stews, but a sudden idea struck me to combine leftover bulgogi-like glass noodles (japchae), various pan-fried items (jeon), and beef bone broth (sagol yuksu) into one delicious meal. To avoid an overly thick texture, I used only a portion of the jeon. My daughter even recognized the unique flavor from the tofu pancakes fried with curry powder and declared the broth mysteriously delicious! Despite its unusual start, everyone found it irresistible and finished every last drop. This stew is a perfect solution for clearing out leftover japchae and jeon, making for a satisfying meal. Enjoy your Friday!
Main Ingredients- Japchae (for 1 serving)
- Mung bean pancake (Nokdujeon) 1/2 piece
- Miniature meat patties (Donggeurangttaeng) 4 pieces
- Mushroom pancake (Beoseotjeon) 3 pieces
- Tofu pancake (Dubujeon) 2 pieces
- Beef bone broth (Sagol yuksu) 1 large bowl
- Water 3 cups (adjust to taste)
- Kimchi 2 cups
- Kimchi brine 6 Tbsp
Seasoning- Chicken powder (optional) 1 tsp
- Green onion, chopped, as needed
- Chicken powder (optional) 1 tsp
- Green onion, chopped, as needed
Cooking Instructions
Step 1
First, prepare your leftover japchae and various Korean pancakes (jeon) such as mung bean pancake, miniature meat patties, mushroom pancake, and tofu pancake. You will cut these into bite-sized pieces later for the stew.
Step 2
Pour the beef bone broth and water into a pot. Bring it to a boil over high heat. Once the broth starts simmering, you’ll be ready to add the other ingredients.
Step 3
Cut the japchae and each type of pancake into bite-sized pieces, making them easy to eat in the stew. Pre-cutting them will make the cooking process much smoother.
Step 4
Once the broth is boiling vigorously, add the kimchi and kimchi brine. Let it simmer to soften the kimchi and allow the flavors to meld, typically for about 5 minutes.
Step 5
After the kimchi has softened sufficiently, add the cut pancakes to the pot. Season with chicken powder (if using) and chopped green onions. Finally, add the japchae and simmer gently until all ingredients are heated through. Your delicious Japchae Pancake Stew is ready!
Step 6
Ladle the finished Japchae Pancake Stew into warm bowls. Serve with a side of rice for a hearty and satisfying meal!
