STEP 1/8
Please give me scissors for ripe kimchi!
(Mr. Baek said that if you cut kimchi from a cutting board, the soup will flow down and the kimchi will get water on the cutting board
I also put it in a small bowl and cut it with scissors
And prepare canned ham by cutting it into cubes and green onions by cutting it into small pieces.
STEP 2/8
Grease the pan and stir-fry the kkakdugi ham gently.
(Baek's tip is to stir-fry ham first to enhance the flavor rather than making green onion oil first!)
STEP 3/8
When the ham is cooked to a certain extent, add the green onions and stir-fry.
It has green onion oil and the flavor is up!
STEP 4/8
When the green onions and ham are cooked to a certain extent, add the pre-cut kimchi.
STEP 5/8
Then add 1T of red pepper powder and 1T of sugar and stir-fry well.
(Adjust red pepper powder and sugar according to the amount of kimchi.)
STEP 6/8
When the kimchi is cooked to a certain extent, push the kimchi to one side of the pot, add 1T of soy sauce, and burn the soy sauce a little.
When the soy sauce starts to boil down, stir-fry the soy sauce and kimchi.
STEP 7/8
Now that it's ready, turn off the heat for a while, add rice, and stir-fry it well.
(I have a lot of kimchi, so I put a little bit of it and started cooking just one serving! That's why the amount of kimchi looks small!)
STEP 8/8
Mix it well, turn on the heat again, and cook it a little more, and you're done!
It's good that kimchi and rice don't burn when you fry rice and turn off the heat!
You can cut the ham into big pieces!