Kimchi egg stew that will make you eat greasy food during Chuseo
It's a stew that goes really well with the weather these days
3 serving
Within 60 minutes
카푸치노
Ingredients
  • Korean style soy sauce
    1ts
  • anchovy broth
    600g
  • Sugar
    1ts
  • perilla oil
    1ts
  • Kimchi
    50g
  • onion
    30g
  • oyster mushroom
    20g
  • Eggs
    2ea
  • leek
    1/2ea
Cooking Steps
STEP 1/7
Cut kimchi into bite-size pieces and put it in a pan and stir-fry perilla oil and sugar
It's so good if you just stir-fry kimchi up to here
STEP 2/7
Rip the oyster mushrooms with your hands and shred the onions
If you don't have mushrooms, you can skip them
STEP 3/7
When kimchi is fried, add onions, mushrooms, and minced garlic and stir-fry them together
STEP 4/7
You can add more chili powder
Our kimchi is spicy and spicy, so we don't season it and don't put in pepper powder
You can add what you like according to the kimchi
STEP 5/7
Put anchovy broth and soy sauce and boil it over high heat
Turn it down to low heat and boil it for 20 minutes
STEP 6/7
Add eggs and green onions and a little bit of salt and mix well
STEP 7/7
Place eggs in skillet, cover and simmer for 5 minutes over low heat
You can add Cheongyang red pepper to your liking
When you cook kimchi egg stew, you need to add eggs and boil it on low heat so that it doesn't get messy
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