Korean Meatball Jeon Stew
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
This stew starts from plain water instead of stock: donggeurang-ttaeng, small pan-fried patties of meat, tofu, and vegetables, already carry enough seasoning to flavor the pot.
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Frozen patties work fine as long as they lie in a single layer under the broth and heat right through to the middle.
Ingredients
Instructions
- 1
If the 200g of donggeurang-ttaeng patties are frozen, shake off only the surface ice.
Slice 150g of tofu into 1cm pieces, and cut 150g of aged kimchi into bite-size pieces so everything cooks evenly.
- 2
Add 400ml water and 1 tablespoon gochugaru to a pot, then stir first so the pepper does not clump.
Heat over high until the edges turn red and the liquid begins boiling actively.
- 3
When it starts boiling, add the kimchi and lower the heat to medium.
Simmer for about 3 minutes, until the kimchi looks slightly translucent and its tangy flavor moves into the broth.
- 4
Add the patties in a single layer and keep the heat at medium.
If they are frozen, press them gently under the broth and simmer for 4 minutes so the centers heat through safely.
- 5
Add the tofu, then avoid stirring hard with a spoon so it does not break apart.
Simmer 3 more minutes, until the tofu absorbs the broth and the patty edges soften.
- 6
Turn off the heat when the centers of the meat patties are hot and the broth has deepened in color.
Ladle carefully into bowls so the tofu does not break.
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