Special Budae Jjigae with Leftover Jeon
Don’t Waste Leftover Chuseok Jeon! Try This Amazing ‘Jeon Budae Jjigae’ Recipe
Did you have a wonderful Chuseok holiday? Instead of storing leftover jeon from the holidays in the freezer until next year, I tried making a delicious Budae Jjigae today by adding jeon to it. Experience an unforgettable, rich flavor!
Main Ingredients- Leftover Chuseok Jeon (various types) as needed
- 100g Ham
- 1 Sausage
- 1/3 Onion
- 1/2 Green Onion
- 1 cup well-fermented Kimchi
- 1 slice Cheddar Cheese
- 1 Red Chili Pepper
- 2.5~3 cups Rice Water
Seasoning Ingredients- 2 Tbsp Soy Sauce
- 1 Tbsp Cooking Wine (Mirin)
- Pinch of Black Pepper (a few shakes)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce
- 1 Tbsp Cooking Wine (Mirin)
- Pinch of Black Pepper (a few shakes)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, slice the ham and sausage into bite-sized pieces (about 1cm thick). Place the sliced ham and sausage in boiling water for about 5 minutes to remove excess grease and additives. Drain and rinse lightly under clean water.
Step 2
Let’s prepare the vegetables that will add flavor to the Budae Jjigae! Thinly slice 1/3 of an onion and cut 1/2 green onion diagonally. Chop 1 cup of well-fermented kimchi into bite-sized pieces. Preparing them this way will allow the flavors of the ham and vegetables to meld for a deeper taste.
Step 3
Now, let’s make the essential seasoning paste for a delicious Budae Jjigae. In a bowl, combine 2 Tbsp soy sauce, 1 Tbsp cooking wine, a pinch of black pepper (a few shakes), 2 Tbsp gochugaru, 1 Tbsp gochujang, and 1 Tbsp minced garlic. Mix well with a spoon until the seasoning paste is complete. This paste will form the base of the broth’s flavor.
Step 4
In a pot, add the prepared ham, sausage, thinly sliced onion, diagonally cut green onion, chopped kimchi, and the star of today’s dish, the leftover jeon. Pour in 2.5 to 3 cups (about 500ml-600ml) of rice water. Add half (1/2) of the prepared seasoning paste first.
Step 5
Now, let everything simmer together until the ingredients meld. Once the broth starts to boil, reduce the heat to medium-low. Taste the broth and add the remaining seasoning paste to adjust the seasoning to your preference. Finally, add 1 slice of cheddar cheese and 1 diagonally cut red chili pepper. Simmer for another moment until fully cooked, and your rich and flavorful ‘Jeon Budae Jjigae’ is ready! Enjoy your leftover holiday food in such a delicious way!
