Gourmet Hamburg Steak Made with Leftover Holiday Jeon
Gourmet Hamburg Steak Made with Leftover Holiday Jeon
Enjoy Leftover Holiday Jeon Like Hamburg Steak: Includes a Special Sauce Recipe.
Don’t let your delicious leftover holiday jeon go to waste! Warm them up in an air fryer and serve with a special homemade hamburg steak sauce. It’s like transforming ordinary jeon into a restaurant-quality dish. This sauce will make your leftovers taste absolutely fantastic!
Main Ingredients- 3 pieces of Yukjeon (Korean beef pancake)
- 6 pieces of Donggeurangttaeng (Korean meatballs)
- Shredded cabbage (as needed)
- Sliced bell pepper (as needed)
- 1/2 bowl of cooked rice
Hamburg Steak Sauce Ingredients- 1 piece of butter (approx. 10g)
- 1 medium onion
- 1 Tbsp minced garlic
- 2 button mushrooms
- A small amount of mannagadak mushrooms (king oyster mushrooms)
- 1.5 cups milk (approx. 300ml)
- 3 Tbsp steak sauce
- 1 Tbsp curry powder
- 1 piece of butter (approx. 10g)
- 1 medium onion
- 1 Tbsp minced garlic
- 2 button mushrooms
- A small amount of mannagadak mushrooms (king oyster mushrooms)
- 1.5 cups milk (approx. 300ml)
- 3 Tbsp steak sauce
- 1 Tbsp curry powder
Cooking Instructions
Step 1
First, prepare the ingredients for the rich hamburg steak sauce. You’ll need 1 piece of butter, 1 medium onion, 1 tablespoon of minced garlic, 2 button mushrooms, and a small bunch of mannagadak mushrooms. For the main components, set aside 3 pieces of leftover Yukjeon and 6 Donggeurangttaeng from your holiday feast.
Step 2
Melt the prepared piece of butter in a heated pan. Gently tilt the pan to ensure the butter coats the entire surface evenly.
Step 3
Once the butter is melted, add the sliced button mushrooms, minced garlic (1 Tbsp), and chopped onion. Sauté over medium-low heat, stirring occasionally, until the onions become translucent and develop a rich, golden-brown color. This slow cooking process brings out the natural sweetness of the vegetables.
Step 4
Pour in 1.5 cups of milk to the sautéed vegetables. Once the milk begins to simmer, reduce the heat to low and let it gently reduce.
Step 5
To add a deep, savory flavor to the sauce, stir in 3 tablespoons of steak sauce. Mix well until the steak sauce is fully incorporated into the milk mixture.
Step 6
Now, enhance the sauce’s complexity by adding 1 tablespoon of curry powder. Whisk continuously to ensure it dissolves smoothly without lumps. If the sauce becomes too thick for your liking, you can add a little more milk to reach your desired consistency.
Step 7
Finally, add the prepared mannagadak mushrooms and cook for just a little longer to finish the delicious hamburg steak sauce. The mushrooms will add a lovely aroma and enhanced flavor to the sauce.
Step 8
While the sauce is finishing, reheat the Yukjeon and Donggeurangttaeng until warm and slightly crisp. You can use an air fryer or a pan for this step, ensuring they are heated through without becoming dry.
Step 9
For a fresher and more varied dining experience, consider adding some thinly sliced leftover vegetables like cabbage or bell peppers. These can be served alongside like a simple salad.
Step 10
If you desire a more filling meal, prepare a bowl of warm, cooked rice. You can top the rice with the jeon and sauce, or mix everything together for a hearty and satisfying dish.
Step 11
All components are now ready! Arrange the warm Yukjeon and Donggeurangttaeng attractively on a plate. Generously ladle the prepared hamburg steak sauce over them. You can lightly dress the accompanying vegetables with a fresh vinaigrette, or simply enjoy them with the sauce. Savor your special hamburg steak made from leftover jeon!
