Lee Won-il's Holiday Leftover Jeon Jjigae
A spicy and savory jeon jjigae made with leftover holiday jeon and old kimchi, enhanced with yundu jin to balance richness and deepen the umami flavor.
Ingredients needed 3 servings
Recipe
Cooking tips
- Adding too much kimchi juice can overpower the natural nutty flavor of the jeon, so use it sparingly just for color and aroma, adjusting spiciness with gochugaru instead.
- Thicker jeon like bindaetang or mung bean jeon should be placed on top of the stew while cooking to maintain their shape and allow for cleaner eating.
Recommended for
- Those who want to clean up greasy leftover holiday jeon in a satisfying and spicy way.
- People who want deep, rich broth flavor without spending hours simmering stock.
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