Assorted Jeon Stew (Modum Jeon Jjigae)
Spicy Assorted Jeon Stew Utilizing Holiday Leftovers
My husband craved something spicy after all the rich holiday food, so I made this assorted jeon stew.
Main Ingredients- Assorted Jeon (various Korean pancakes) as needed
- 1/2 block of Tofu
- 2 Cheongyang Peppers (spicy green peppers)
- 1 Red Bell Pepper
- 3 cups Rice Water
- Green Onions or Scallions
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
Prepare all the ingredients for the stew by cutting them into bite-sized pieces. For larger jeons like kimchi jeon or fish jeon, cut them into approximately 3-4 cm pieces. Slice the tofu into 1.5 cm thick rectangles. Slant-cut the Cheongyang peppers and red bell pepper, removing the seeds. Chop the green onions or scallions.
Step 2
Line the bottom of a pot with the chopped kimchi. Arrange the tofu slices and the assorted jeon pieces (kimchi jeon, fish jeon, donggeurang ttaeng, etc.) attractively over the kimchi. Avoid overlapping the jeon pieces too much so the broth can permeate evenly and the presentation looks appealing.
Step 3
Pour the 3 cups of prepared rice water evenly over the ingredients. Rice water is a secret ingredient that adds a savory and smooth texture to the stew. If rice water is unavailable, you can use anchovy-kelp broth or plain water.
Step 4
Now it’s time to season. After adding the rice water, add the minced garlic, chopped Cheongyang peppers, and red bell pepper. Finally, generously sprinkle the chopped green onions or scallions on top. If you desire extra spiciness, you can add a bit more kimchi or a pinch of red pepper flakes.
Step 5
Place the pot with all the ingredients over medium heat and bring to a boil. Once boiling, reduce the heat to low and simmer for about 10-15 minutes, allowing the ingredients to soften and the flavors to meld deeply. Taste the broth and adjust seasoning with soy sauce or salt if needed. The amount of salt required will depend on the saltiness of the kimchi. Serve this delicious assorted jeon stew hot with a bowl of rice!
