Kimchi Egg Roll
Kimchi Egg Roll Recipe: A savory and nutty dish perfect for when you're unsure what side dish to make!
Ingredients
Main ingredients
- Eggs 3 pcs
- Aged Kimchi 50 g
- Green Onion 10 g
Seasonings/Sauce
- Cooking Oil 1 tbsp
- Sugar 0.25 tsp
- Sesame Oil 0.25 tsp
Nutrition summary
Carbohydrates
8 g
10%
Protein
22 g
28%
Fat
21 g
62%
Cooking steps
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1
Squeeze out excess liquid from the well-fermented kimchi, chop finely, then mix with 0.5 teaspoon sugar and 0.5 teaspoon sesame oil to prepare.
-
2
Crack 3 eggs into a bowl, add chopped green onion, and whisk thoroughly to make an egg mixture. (Do not add salt, as the kimchi is salty enough.)
-
3
Preheat a pan over medium heat, add 1 tablespoon cooking oil, then lightly coat the surface using a paper towel.
-
4
Lower the heat to low, pour in half of the egg mixture, and when the bottom is slightly set, arrange the prepared kimchi in a row at one end.
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5
Gently roll the egg around the kimchi, then pour in the remaining egg mixture 2-3 times, connecting and shaping the roll thickly as you go.
-
6
Continue turning the roll on all sides, letting it steam for one minute to ensure it cooks through, then remove from heat.
