Lim Sung-geun's Shinseonro Jeon Jjigae

• Festival jeon (such as donggulangdang, mushroom jeon, chili jeon, fish jeon) to taste
• Store-bought galbitang 1 pack (including broth and meat)
• Napa cabbage to taste
• Soybean sprouts to taste
• Chinese cabbage to taste
• Dried shiitake mushrooms to taste
• Light soy sauce 1 tablespoon
• Vinegar 1 tablespoon
• Sugar 0.5 tablespoon

Recipe 🍳

Cooking tips 💡

• Use a wide and shallow stew pot rather than a deep regular soup pot to prevent the jeon from clumping and preserve the authentic look and taste of Shinseonro.
• Reduce the heat to medium-low while simmering, eat gradually, and after enjoying all the solids, add noodles to the broth for an even more satisfying finish.
• For a cleaner, crisper flavor, optionally chop some white kimchi and add it to the center of the pot while cooking.