Delicious Jeon Jjigae (Korean Pancake Stew) from Leftover Jeon
How to Make Assorted Jeon Jjigae :: Baek Jong Won’s Jeon Jjigae Recipe – Utilizing Holiday Leftovers
Don’t just eat your leftover jeon (Korean pancakes) from the holidays! Pour in some water or broth, bring it to a bubbling simmer, and enjoy this hearty Jeon Jjigae. It’s perfect for a warm meal and pairs wonderfully with a drink.
Ingredients- Assorted leftover jeon from the holidays (using a variety makes it even better)
- 1/2 Tbsp minced garlic
- 1.5 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp salted shrimp (saeujeot, including the brine)
- 1 Tbsp red pepper flakes (gochugaru)
- 1 cup radish (about 150g, sliced thinly)
- 2/3 cup green onions (about 100g, diagonally sliced)
- 1/3 cup onion (about 50g, sliced thinly)
- 2 Korean green chili peppers (chopped)
Cooking Instructions
Step 1
First, prepare the radish, which adds a refreshing taste to the stew. Slice the radish into thin, bite-sized pieces (about 2-3mm thick). If they are too thick, they will take longer to cook.
Step 2
Next, slice the onion, which adds a hint of sweetness, into similar thin, bite-sized pieces as the radish.
Step 3
Prepare the green onions for an aromatic touch by slicing them diagonally about 0.5cm thick. Cutting them a bit larger will help them maintain their shape and flavor when cooked.
Step 4
If you like a bit of spiciness, chop 2 Korean green chili peppers. You can adjust the amount based on your preference for heat.
Step 5
Now, get your pot ready for the stew. Add the sliced radish to the pot and fill it with rice water or plain water until it covers the radish about halfway. Bring this to a simmer over medium heat to extract the radish’s refreshing flavor. It’s important to let the broth develop a clear, savory base.
Step 6
Once the radish becomes translucent and starts to soften, carefully arrange the leftover jeon pieces in the pot, layering them attractively. You can use any kind of jeon you have, such as Pajeon (scallion pancake), Dongtaejeon (pollack pancake), or mushroom jeon.
Step 7
In the center of the jeon, artfully place the sliced onion and green onions. The combination of vegetables will make the stew even more flavorful.
Step 8
Now it’s time for the seasoning. Add the minced garlic, salted shrimp (including its flavorful brine), red pepper flakes, and soy sauce for soup. Lower the heat to low and let it simmer gently. Simmering on low heat allows the flavors of the jeon to meld beautifully into the broth, unlike high heat which can make the broth boil too quickly.
Step 9
Finally, sprinkle the chopped Korean green chili peppers over the top. Your delicious Jeon Jjigae is ready! Let it simmer for another moment and serve it hot.
