Weekend is snack day, ripened kimchi kimbap, and back father tte
When I was in high school, I ran to a snack bar with my friends after school and was very happy. I made ripe kimchi gimbap and tteokbokki with ingredients from the snack bar that I forgot for a while when I got old.
2 serving
Within 60 minutes
저녁노을
Ingredients
  • instant rice
    1bowl
  • Kim
    2piece
  • ripe kimchi
    4piece
  • Eggs
    2ea
  • Pickled radish
    2ea
  • Crammy
    2ea
  • Burdock
    4ea
  • Salt
  • sesame salt
  • Sesame oil
    little
  • Tteokbokki and rice cake
    200g
  • square fish cake
    2piece
  • Shiitake mushroom
    2ea
  • Cheongyang red pepper
    2ea
  • Carrot
    little
  • red pepper paste
    2spoon
  • Sugar
    2spoon
  • Red pepper powder
    1spoon
  • Soy sauce
    1spoon
  • sesame salt
  • Sesame oil
  • Broth
    2cup
  • Eggs
    2ea
  • anchovy broth
    3cup
  • fish sauce
    1spoon
  • leek
    1/2ea
  • ground pepper
    little
Cooking Steps
STEP 1/9
[Mukji Gimbap] Beat the egg, fry the egg, chop it, and wash the ripe kimchi.
STEP 2/9
Add rice, salt, sesame salt, and sesame oil and mix well.
STEP 3/9
Put seaweed, rice, and various ingredients on top, roll them, spread sesame oil, and cut them into bite-sized pieces.
STEP 4/9
Sprinkle with sesame salt to complete.
STEP 5/9
[Baekfather Tteokbokki] Cut fish cake, shiitake mushrooms, carrots, cheongyang vinegar, and green onions into bite-size pieces.
STEP 6/9
After making broth with anchovies and kelp, take out the ingredients and add rice cakes.
STEP 7/9
Boil red pepper paste, red pepper powder, sugar, and soy sauce and add fish cake, onion, garlic, and vegetables. Simmer until self-cooked and finish.
STEP 8/9
Put it neatly in a bowl and add sesame salt and sesame oil.
STEP 9/9
[Egg soup] After making broth with anchovies and kelp, beat the eggs and add green onions and pepper.
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