Hearty Assorted Jeon Stew Made with Leftover Holiday Jeon
How to Make Assorted Jeon Stew: A Recipe for Jap-tang Jeon Stew
This is a recipe for a hearty and spicy Jap-tang Jeon Stew, made by adding all your leftover holiday jeon like five-color skewer jeon, donggeurang ttaeng, pollack jeon, and mushroom jeon, and generously seasoning it with gochugaru (Korean chili flakes). Today, I’ll show you how to make this delicious stew using leftover jeon. Let’s get started with this Jap-tang Jeon Stew!
Assorted Jeon Stew Ingredients- 6 Donggeurang ttaeng (miniature meat patties)
- 5 Five-color skewer jeon (remove skewers)
- 4 Pollack jeon
- 1 Small onion
- ½ block Tofu
- 1 handful Green onions
- 1 Broth cube (or 3 cups anchovy-kelp broth)
Assorted Jeon Stew Seasoning- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Guk-ganjang (soup soy sauce)
- 1 Tbsp Fish sauce
- 1 Tbsp Minced garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Guk-ganjang (soup soy sauce)
- 1 Tbsp Fish sauce
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the green onions diagonally and thinly slice the onion. Cut the tofu into bite-sized pieces.
Step 2
Carefully remove the skewers from the five-color skewer jeon. Make sure no hard skewers end up in the stew.
Step 3
Use a pot that can be immediately used for simmering. Lay the sliced onions at the bottom of the pot. Then, neatly arrange the assorted jeon pieces on top of the onions. Placing onions first helps prevent sticking and adds a subtle sweetness.
Step 4
Arrange the five-color skewer jeon and pollack jeon neatly, and place the donggeurang ttaeng in the center. Layer the jeon pieces attractively.
Step 5
If you don’t have enough jeon varieties, you can add tofu. Place the half block of tofu, cut into pieces, alongside the jeon. The softness of the tofu will enrich the stew’s flavor.
Step 6
Now, add water. Avoid adding too much water to the jeon stew, as it can make the flavor diluted. The key is to add just enough water to lightly cover the jeon pieces.
Step 7
If making broth is cumbersome, use 1 broth cube. Dissolve it in water for a deep broth flavor. If you don’t have a broth cube, you can use anchovy-kelp broth.
Step 8
Time to add the seasonings. Evenly sprinkle 2 tablespoons of gochugaru over the stew for a spicy kick. Add 1 tablespoon of minced garlic, 1 tablespoon of guk-ganjang, and 1 tablespoon of fish sauce for seasoning. Simmer over medium heat, rather than high heat, to allow the seasonings to meld well.
Step 9
Jeon stew doesn’t require long simmering time due to the starch from the jeon. Simmer for about 5 minutes over medium heat to let the flavors meld. Finally, generously add the roughly chopped green onions. If you have red chili peppers, slice them diagonally and add them for a visually appealing dish and extra spiciness.
