STEP 1/13
Soak the sugar in cheongyang red pepper and ripen it for about 3 months
It's even better if there's "Cheongyang Red Pepper Enzyme"!!
STEP 2/13
Mix the enzyme in the thinly sliced pork
Let stand for about 10 minutes.
STEP 3/13
1. Finely chop carrots, onions, and wood ear mushrooms, and stir-fry them in an oiled frying pan!
2. Add 1 bowl of rice to the ingredients on top and stir-fry them evenly.
3. Add seaweed powder or green laver at the end and stir-fry evenly.
4. Let the finished fried rice cool to one side!
STEP 4/13
Spread minced garlic evenly over pork.
STEP 5/13
Cut 1 piece of kimchi washed in water to size and place it on top of pork.
STEP 6/13
After lumping the prepared fried rice together according to the size,
Cut it and roll it.
STEP 7/13
Put the rolled pork lightly on the frying powder,
Prepare the batter (1 cup of frying powder + 1/3 cup of curry powder).
STEP 8/13
Prepare a roll with frying batter evenly.
STEP 9/13
Fry in preheated oil.
STEP 10/13
The fried food is complete!!!
STEP 11/13
Making sauce to go with!!
(1T of Cheongyang red pepper paste + 2T of red pepper paste + 1t of sesame seeds + 1T of raspberry syrup made directly at home)
STEP 13/13
Oh! We made it from Korean pigs made of Korean pork!>
-After various attempts to remove the smell of pork and increase the taste, we made 'Cheongyang Red Pepper Enzyme' and we were able to make a more light taste!
-If you don't have Cheongyang red pepper enzyme, you can marinate it in Cheongju, etc., which can remove the smell of pork!!
-Also, it is recommended to wash cabbage kimchi in water!