I don't like kimchi on the cutting board, so I always cut it with scissors and tongs.
STEP 2/6
Pour 4 to 5 tablespoons of oil into a pan and add chopped onions.
STEP 3/6
When the onion becomes transparent, stir-fry the sliced kimchi. You can stir-fry it for about five minutes.
STEP 4/6
Put the prepared cold rice in here.
STEP 5/6
When rice and kimchi mix together, add kimchi soup.
STEP 6/6
Add corn and 1 tablespoon of soy sauce or salt for the lack of liver. It may vary depending on the taste of kimchi, but if necessary, you can add 1 tablespoon of starch syrup. Then add sesame oil and mix it well before you finish.
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