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.