How to make a delicious stir-fried ripe kimchi with too sour kim
Hello, I'm Henri. Today, I'm going to make fried ripe kimchi with last year's kimchi. For those who have a lot of kimchi left last year, I think this is the way to eat kimchi for a long time.
4 serving
Within 30 minutes
앙리누나
Ingredients
  • Kimchi
    1/2ea
  • Sugar
    2ts
  • perilla oil
    3spoon
  • Red pepper powder
    1spoon
  • crushed garlic
    1spoon
  • thick soy sauce
    1spoon
  • onion
    1/2ea
Cooking Steps
STEP 1/7
The ripened kimchi is too sour, so I'm going to wash the seasoning clean and stir-fry it.
It's just cooked deliciously It's more delicious if you put the sauce as it is. But last year's kimchi was too sour, so please rinse it in running water and wash it.
STEP 2/7
Cut the well-washed ripe kimchi into bite-size pieces.
STEP 3/7
Put 3 spoons of perilla oil in a frying pan and add ripe kimchi.
Mature kimchi is cooked even if perilla oil is delicious.
STEP 4/7
Garlic 1, sugar teaspoon 2 (please put in sour kimchi) Reduce the sourness.) Add 1 red pepper powder and 1 dark soy sauce and mix well.
*If you want to get rid of the sourness of the kimchi, add a little baking soda and the sourness will disappear. I like sour taste, so I only eat sugar and onions.
STEP 5/7
Mix it well and stir-fry the onions.
Stir-fry it so that the water disappears.
That's how you can keep it for a little longer.
STEP 6/7
You can think of it as washing the old kimchi, seasoning it, and frying it.
STEP 7/7
Even now, I'm droolingI know how much they wear
You don't have to worry about side dishes for a few days.
If you eat fried ripe kimchi with tofu
You know the taste, right??
The secret of last year's kimchi fried ripened kimchi is to wash off all the seasoning and add enough sugar and perilla oil. It's much better if you fry it like this, put it in the refrigerator, and eat it cold. Please watch Ang Lee's cooking. Please follow Henri. ^^>
Cooking review
5.00
score
  • 364*****
    score
    Thank you for giving me the idea of ripe kimchi
    2020-10-24 00:12
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