STEP 1/11
It is a perfect ripe kimchi for rice theft in spring.
STEP 2/11
Prepare 1 piece of ripe kimchi.
STEP 3/11
Wash ripe kimchi in running water and empty it several times.
Add 1/2 spoonful of sugar and soak in water for about an hour.
STEP 4/11
Squeeze the ripe kimchi tightly and steam it into bite-sized pieces using your hands.
STEP 5/11
Stir-fry perilla oil, minced garlic, soybean paste, and white green onion together.
STEP 6/11
When it's fried enough, add the steamed ripe kimchi and stir-fry it.
STEP 7/11
Add the pre-prepared rice water, close the lid, and cook for 5 minutes.
STEP 8/11
After some time, open the lid and stir-fry a little more with chives, black sesame seeds, and red pepper.
STEP 9/11
When the ripe kimchi becomes transparent, the delicious ripe kimchi jijimi is completed.
STEP 10/11
An old kimchi filled with perilla oil scent that brings out the taste of spring has been completed.
Sprinkle the chives and finish it off.
STEP 11/11
I'm done worrying about side dishes with the old jijijim of my house's rice thief.
In order to catch the unique smell of ripe kimchi, it is our own cooking tip to soak it in sugar water and add jipsojang to make it taste better.