Spicy Leftover Jeon Stew: A Delicious Way to Use Up Leftovers
Spicy Leftover Jeon Stew: A Delicious Way to Use Up Leftovers
How to Make Delicious Jeon Stew Using Leftover Korean Pancakes
While leftover Korean pancakes (Jeon) are tasty when reheated, let’s transform them into a flavorful stew! This recipe is perfect for using up any leftover Jeon.
Ingredients- Leftover Jeon 200g (using a variety of Jeon will enhance the flavor)
- Anchovy-Kelp Broth or Rice Water 200ml
- Green Onion 1/2 stalk (white part mainly), sliced diagonally
- Onion 1/4, sliced diagonally
- Green Chili Pepper 1 (optional, for extra spice), sliced diagonally
Cooking Instructions
Step 1
First, cut the leftover Jeon into bite-sized pieces, about 2-3 cm. Avoid cutting them too small, as they might crumble in the stew. Using a variety of Jeon, such as fish pancake (Dongtae-jeon), zucchini pancake (Hobak-jeon), and meatball pancake (Donggeurang ttaeng), will create a richer and more complex flavor profile.
Step 2
Prepare the vegetables. Slice the green onion and green chili pepper diagonally. Slice the onion into half-moon shapes. Adding plenty of vegetables will make the broth refreshing and enhance its aroma. The sweetness from the onion, in particular, will bring out the savory notes of the stew.
Step 3
Arrange the prepared Jeon nicely around the bottom of a pot. Then, layer the sliced onion, green onion, and green chili pepper on top. Arranging the ingredients attractively like this will make the finished dish look even more appealing.
Step 4
Now, let’s make the delicious seasoning broth. In a small bowl, combine the 200ml of broth (anchovy-kelp broth or rice water) with 2 tsp of gochugaru, 2 tsp of soy sauce, and 1 tsp of minced garlic. Mix well. This seasoning will infuse into the Jeon as the stew simmers. If you prefer a spicier stew, feel free to add a little more gochugaru.
