Making ripe kimchi chicken breast egg rolls, which are good for
I made rolled omelet with ripe kimchi and chicken breast because it was a waste to throw it away at home, and it was really delicious!
2 serving
Within 60 minutes
야무진손키친
Ingredients
  • ripe kimchi
    1handful
  • thick soy sauce
    1/2spoon
  • Sesame oil
    1/2spoon
  • Sugar
    1/2spoon
  • sesame salt
    1/2spoon
  • Chicken breast
    60~70g
  • Eggs
    4ea
  • Seasoned salt
    little
  • olive oil
    little
  • Cheongyang red pepper
    1ea
  • Srirachasus
    little
  • parsley
    little
Cooking Steps
STEP 1/12
Wash the ripe kimchi in water, squeeze the water out, mix it with soy sauce, sesame oil, sugar, and sesame salt to make seasoned ripe kimchi.
STEP 2/12
Slice chicken breast thinly.
STEP 3/12
Break an egg into a bowl and add a bit of saltAdd and mix.
STEP 4/12
Grease the frying pan lightly, wipe it with a kitchen towel, and pour half the prepared egg wash first (low heat).
STEP 5/12
Place chicken breast and seasoned ripe kimchi on top.
STEP 6/12
Roll the bottom when it's cooked.
STEP 7/12
Pour in the rest of the egg mixture and add the chicken breast and seasoned ripe kimchi one more time.
STEP 8/12
Roll it one more time.
STEP 9/12
Cut it into bite-size pieces, please.
STEP 10/12
Put it on a plate, please.
STEP 11/12
Slice the cheongyang peppers thinly and place them on top of the egg roll.
STEP 12/12
Serve with sriracha sauce or ketchup if you like, and sprinkle a little parsley powder to make it look more delicious!
*When the egg is rolled while it is overcooked, it creates space and looks hollow! I think it would be good to add cheese.
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