Seungwoo Dad's Leftover Jeon Hot Pot

Name: Seungwoo Dad's Leftover Jeon Hot Pot
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Leftover jeon (like donggeurangttaeng) - appropriate amount; 1/4 head of cabbage; 4-5 yubu pouches (or dumplings); 1-2 tbsp soup soy sauce; 1 pack of anchovy-kelp broth pack; Appropriate amount of water

A super simple hot pot dish made by boiling down various leftover jeon from holidays with cabbage and yubu (fried tofu) pouches in a refreshing anchovy broth.

15 min Difficulty Very easy Soups & stews

Main ingredients

CabbageYubu pouchesSoup soy sauce

Ingredients needed 2 servings

Leftover jeon (like donggeurangttaeng) - appropriate amount
1/4 head of cabbage
4-5 yubu pouches (or dumplings)

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Cabbage Yubu pouches Soup soy sauce

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1-2 tbsp soup soy sauce

1 pack of anchovy-kelp broth pack

Appropriate amount of water

Recipe

Prepare the anchovy broth in advance by adding the anchovy-kelp pack to water, allowing the broth to become refreshing and clean.
Wash the cabbage thoroughly and then cut it into bite-sized pieces or pieces suitable for lining the bottom of the hot pot.
Generously and tightly line the bottom of the prepared hot pot with the cut cabbage.
Arrange the leftover jeon on top of the cabbage in a fan shape, filling the space evenly.
Place the frozen yubu pouches or dumplings in the empty space in the center of the pot.
Pour in the prepared anchovy-kelp broth until the ingredients are just submerged.
Place the pot over high heat and wait until the cabbage wilts and the broth comes to a rolling boil.
Taste the broth and, if it's bland, add soup soy sauce or salt to season to your preference, then simmer briefly to finish.

Line the bottom of the pot with cabbage, then arrange the leftover jeon and yubu pouches prettily on top.
Pour in enough of the prepared anchovy-kelp broth to cover the ingredients, and boil over high heat.
Once the ingredients are cooked and the broth is boiling, season with soup soy sauce or salt to finish.

Cooking tips

Since the jeon itself releases oil and umami, it's best to use a clean anchovy-kelp broth rather than heavy seasonings.
As the cabbage wilts and its volume reduces while cooking, you can stack the ingredients high to fill the pot.
If you dislike a cloudy broth or a strong soy sauce aroma, use salt instead of soup soy sauce for a cleaner seasoning.
If you don't have yubu pouches, leftover frozen dumplings, mandu, or tteokguk tteok (rice cake for soup) also work well.

Recommended for

Those who want to creatively and cleanly use up leftover jeon after the holidays.
Those who need a warm broth dish to refreshingly cut through the richness of oily jeon dishes.
Those who want to easily prepare a meal by simply combining ingredients and boiling them without complex cooking steps.

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