Main ingredients 🥩
Assorted leftover jeonOld kimchiKimchi brineYeondoo JinMinced garlicGochugaruShiitake mushrooms
Lee Won-il's Holiday Leftover Jeon Jjigae
A spicy jeon jjigae made with leftover jeon and old kimchi, with Yeondoo Jin added to cut the grease and enhance savory depth.
🙋 Recommended for
- ⭐ Those who want to use up greasy leftover jeon from the fridge after holidays in a clean, spicy way
- ⭐ Those who want deep, rich broth flavor without spending a long time extracting stock
Ingredients needed 🛒3 servings
- Assorted leftover jeon (skewer jeon, fish jeon, zucchini jeon, etc.) - as needed
- Old kimchi - 1/4 head
- Kimchi brine - a little
- Yeondoo Jin (or Yeondoo broth ring) - as needed
- Minced garlic - 1 tablespoon
- Gochugaru - 1 tablespoon
- Shiitake mushrooms - as needed
- Water - as needed
Recipe 🍳
- In a pot, add water and Yeondoo Jin (or Yeondoo broth ring) and bring to a boil to create a savory clear base broth.
- When the broth boils, add 1/4 head of old kimchi cut into bite-sized pieces and let it simmer thoroughly first.
- Once the kimchi is cooked, arrange the leftover jeon neatly by type in the pot and top with shiitake mushrooms.
- Add a splash of kimchi brine for extra seasoning, then add 1 tablespoon of gochugaru and minced garlic to create a spicy color and flavor.
- Let it simmer a bit more until the nutty flavor of the jeon infuses the broth and everything harmonizes, then finish.
- Mix water with Yeondoo and boil to make the base broth.
- Add old kimchi to the broth and boil first to release flavor.
- Add leftover jeon and mushrooms, season with kimchi brine, gochugaru, and garlic, and simmer a little more.
Cooking tips 💡
- Adding too much kimchi brine can mask the savory flavor of the jeon jjigae, so use just a little for color and aroma, and adjust spiciness with gochugaru.
- Thick jeon like bindaetteok (mung bean pancakes) that easily fall apart should be placed on top of the jjigae while cooking to keep their shape and serve neatly.
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