Korean Meatball Jeon Stew

Quick answer

Total time: 35 min
Level: Easy
Servings: 2 servings
Ingredients: 5

About this dish

Donggeurang-ttaeng-jjigae is a quick Korean stew that turns pan-fried meat-and-tofu patties and aged kimchi into a deeply flavored broth without requiring a separate stock.

The patties are made from ground meat, tofu, and finely chopped vegetables, and as they simmer they steadily release their savory juices into the broth, building flavor from the inside out. Fully fermented kimchi contributes a tangy, sharp acidity that gives the broth a satisfying weight and complexity. Tofu added to the pot absorbs the spiced liquid while softening the overall heat level, and a tablespoon of gochugaru lets you dial the spiciness to preference. The stew is a practical, no-waste solution for leftover patties and comes together in under twenty minutes with minimal effort.

Ingredients (2 servings)

Ingredient	Amount	Unit
Korean meat patties (donggeurang-ttaeng)	200	g
Kimchi	150	g
Tofu	150	g
Red pepper flakes	1	tbsp
Water	400	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Heat

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

Control

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

Control

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

Control

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

Step

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Pan-fried meat-and-tofu patties release umami into donggeurang-ttaeng-jjigae.
Finish cue: Simmer for about 3 minutes, until the kimchi looks slightly translucent and its tangy flavor moves into the broth.
Avoid this: Add the tofu, then avoid stirring hard with a spoon so it does not break apart.