Assorted Jeon Stew: A Spicy and Flavorful Dish Using Leftover Korean Pancakes
Assorted Jeon Stew: A Spicy and Flavorful Dish Using Leftover Korean Pancakes
How to Make Assorted Jeon Stew, Scallion Kimchi Jeon Stew, Japchae Mixed Stew, Recipe for Leftover Jeon
Did you make a little too much Korean jeon (pancakes) for the holiday? Don’t worry! You can turn those leftovers into a delicious ‘Assorted Jeon Stew’ by adding spicy scallion kimchi and fresh bean sprouts. This hearty stew cuts through any richness from the jeon and offers a wonderfully spicy and deep broth. The scallion kimchi gives it a unique charm, different from regular kimchi. You’ll find yourself unable to put your spoon down, even while worrying about calories! It’s proof of how delicious this dish is, whether you’re a seasoned cook or a beginner.
Main Ingredients- Leftover assorted jeon (Korean pancakes)
- 1 King Oyster Mushroom
- 1 Shiitake Mushroom
- 2 Korean Green Chili Peppers
- 1 Red Chili Pepper
- 10cm piece of Leek
- 1/3 cup Scallion Kimchi (Pa Kimchi)
- 100g Bean Sprouts
Seasoning and Broth- 1 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce or Anchovy Sauce (for umami)
- A pinch of Black Pepper
- 500ml Rice Water (approx. 2.5 cups)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce or Anchovy Sauce (for umami)
- A pinch of Black Pepper
- 500ml Rice Water (approx. 2.5 cups)
Cooking Instructions
Step 1
For a family meal, place the pot directly on the table and let everyone serve themselves from the bubbling stew. It’s a hearty and satisfying dish, rivaling any fancy stew or hot pot.
Step 2
Adding scallion kimchi creates a delightfully spicy broth that perfectly balances the richness of the jeon, making it incredibly appetizing.
Step 3
Start by lining the bottom of the pot with the chopped scallion kimchi (about 1/3 cup). Then, add the 100g of fresh bean sprouts on top. Arrange the leftover assorted jeon pieces attractively around the edges of the pot.
Step 4
Sprinkle 1 tablespoon of gochugaru evenly over the ingredients. Pour the rice water (about 500ml, or until the ingredients are mostly submerged) around the sides of the pot. Rice water, which is collected from rinsing rice, adds a subtle creaminess and mild flavor to the stew. If you are using regular kimchi or aged kimchi instead of spicy scallion kimchi, consider adding a bit more gochugaru, salted shrimp, or fish sauce to enhance the flavor. This recipe skips the traditional broth and relies on rice water, with fish sauce (or similar savory sauce) added for a deep umami boost.
Step 5
Layer the sliced leek, green chilies, and red chili pepper on top of the jeon. Bring the stew to a boil over medium-high heat until everything is well combined and fragrant. Your delicious assorted jeon stew is ready!
Step 6
As the stew simmers, an irresistible aroma fills your home, beckoning everyone to the table and whetting their appetites for a hearty meal.
Step 7
The best way to enjoy this stew is piping hot, straight from the pot! If you have any leftover fresh herbs like crown daisy (ssukgat), feel free to add them in for an extra layer of aroma and flavor.
Step 8
I had hoped to add some leftover beef jeon (yukjeon) for extra richness, but unfortunately, I didn’t have any on hand. If you have some, it would be a wonderful addition!
Step 9
This assorted jeon stew is a fantastic way to use up leftover holiday dishes, much like a ‘japchae’ (mixed) stew. The combination of various ingredients creates a complex flavor profile, so even with just rice water as the base, the stew turns out deeply satisfying and delicious.
Step 10
Enjoy this spicy and flavorful jeon stew made with your holiday leftovers. It’s so delicious with minimal extra seasoning, making it a perfect and easy dish to whip up. Enjoy your meal!
