Stir-fried kimchi
I made stir-fried kimchi using ripe kimchi. Stir-fried kimchi with perilla oil and savory and clean. He was a real Quenchuan rice thief. It's a story of fried kimchi that adults and children like.
6 serving
Within 15 minutes
히로
Ingredients
  • ripe kimchi
    1/2ea
  • leek
  • perilla oil
  • Sugar
Cooking Steps
STEP 1/6
Shake off the old kimchi if it has a filling. Cut the roots and tear them vertically to prepare. It doesn't matter if you cut it with a knife, but I ripped it with my hands wearing disposable gloves.
STEP 2/6
I fried it in green onion oil like Housewife Baek. Make green onion oil by cutting and boiling it in a pan with plenty of perilla oil.
STEP 3/6
If green onion oil is made, add the prepared kimchi. You stir-fry it, but you can adjust the amount of stir-fry to your liking. I stir-fried it on medium heat for about 10 minutes
STEP 4/6
I'll add half a tablespoon of sugar. Sugar is good for removing old kimchi and reduces the sour taste.
STEP 5/6
I also added a tablespoon of minced garlic. I think it doesn't matter if you put garlic or not.
STEP 6/6
It's a simple stir-fried kimchi. You can also wash and stir-fry kimchi in water. It tastes good even if you fry it without washing it like me. Stir-fried soybean paste with soybean paste is really good, but children like stir-fried soybean paste more than stir-fried soybean paste, so they make it mainly for children. When there are no side dishes, it's a taste that you can eat with this. It's good as a side dish for lunch boxes.
Cooking review
5.00
score
  • 947*****
    score
    It's simple to cook, but it tastes very good. I added red pepper powder, but it's okay and delicious...
    2024-11-03 13:41
  • 719*****
    score
    Regardless of the taste, I like it because it's convenient
    2023-08-13 18:30
  • 350*****
    score
    It's so delicious and simple
    2018-01-24 18:34
  • 790*****
    score
    I really enjoyed the meal. Thank you.
    2016-07-13 17:46
  • 663*****
    score
    It was simple and clean Thank you...
    2016-04-24 19:18
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