Jeon Jjigae (Korean Pancake Stew) – Budae Jjigae Style
Jeon Jjigae (Korean Pancake Stew) – Budae Jjigae Style
A Unique Jeon Jjigae Recipe Using Leftover Korean Pancakes and Ham
Introducing a ‘Jeon Jjigae’ recipe that transforms leftover Korean pancakes into a special stew, utilizing Spam and sausages commonly received as holiday gifts. This stew, reminiscent of a hearty Budae Jjigae (Army Base Stew), boasts a deep and refreshing broth thanks to aged kimchi and crisp bean sprouts. Using simple ingredients like pan-fried tofu and pollack pancakes, which are often served during ancestral rites or holidays, you can enjoy a rich flavor. This addictive Jeon Jjigae will have you finishing a bowl of rice in no time. Make it right now!
Main Ingredients- 200g Spam
- 120g Sausage
- 5 pieces of Pollack Pancake (Dongtae Jeon)
- 3 pieces of Pan-fried Tofu (Dubu Buchim)
- 500g Bean Sprouts (1 bag)
- 1 cup Aged Kimchi
- 1 stalk Green Onion
- 2 Korean Green Chilies (Cheongyang)
Cooking Instructions
Step 1
First, cut the 200g of Spam into bite-sized pieces. It’s best to cut them into a size that allows for a satisfying chew, rather than too small.
Step 2
Slice about 4 sausages (120g) diagonally into bite-sized pieces, similar in size to the Spam. This diagonal cut will make them look appealing as they cook and absorb the flavors well.
Step 3
Prepare 5 pieces of pollack pancake (Dongtae Jeon) and 3 pieces of pan-fried tofu (Dubu Buchim). Using leftover pancakes from holidays will make the preparation even more convenient.
Step 4
Cut the prepared pollack pancakes and pan-fried tofu into bite-sized pieces, matching the size of the Spam and sausages. Cutting them into uniform sizes will prevent the ingredients from clumping together and ensure a harmonious blend of flavors in the stew.
Step 5
Wash the 500g bag of bean sprouts thoroughly, drain them, and spread them evenly at the bottom of the pot. The bean sprouts will add a refreshing taste as they cook.
Step 6
Arrange the prepared pan-fried tofu, pollack pancakes, Spam, and sausages attractively on top of the bean sprouts. Layering the ingredients makes the stew look more abundant.
Step 7
In the center, place the 1 cup of finely chopped aged kimchi. The sourness of the aged kimchi will further enhance the stew’s flavor profile.
Step 8
Now, it’s time to add the seasoning. Mix 1 Tbsp of minced garlic, 1/2 Tbsp of salted shrimp, 2 Tbsp of rice wine, and 1.5 Tbsp of red pepper flakes well. Salted shrimp adds umami, and rice wine helps to remove any gamey odors.
Step 9
Sprinkle the seasoning evenly over the ingredients, then pour in 6 cups of water. Bring to a boil over high heat. Once the broth starts boiling evenly, reduce the heat to medium-low and let it simmer gently for the flavors to meld thoroughly. Simmering for about 10-15 minutes is recommended.
Step 10
Finally, slice 1 green onion stalk diagonally and 2 Korean green chilies diagonally and add them to the pot. Finish with a pinch of black pepper. You can adjust the amount of green chilies to your preference for a spicier kick. This will make the stew even more delicious.
