이찬원 김치볶음밥 레시피I made kimchi fried rice using a unique and unusual idea mayonnaise, and the smell is different!! It’s so delicious that I have to keep the mayonnaise well so that it doesn’t run out. Let’s start with Chanto Chef Lee Chan-won’s mayonnaise kimchi fried rice~
Ingredients (1 serving)
I made 2 servings, but I’ll tell you the amount for 1 serving. I put in twice as much for 2 servings.
Chop the onion and green onion into small pieces and prepare them. Finely chop the onion and thinly chop the green onion. Since you need to make green onion oil, use white pepper.
Chop the well-ripened kimchi into small pieces and prepare it. Also prepare the kimchi juice.
Put 3 tablespoons of mayonnaise in a heated pan and heat it until it melts. I used my normal mayonnaise, but it didn’t turn into oil like Chanto Chef’s.
When the sour scent of mayonnaise comes up, add the green onion and stir-fry it to make green onion oil. At some point, the green onions will sizzle and the green onion fragrance will rise.
At that time, add onions
and kimchi
and kimchi juice
and stir-fry well.
When the kimchi is somewhat cooked, add sugar to one side of the pan and wait until it melts and stir-fry (caramelization effect).
Then, add soy sauce to one side of the pan and wait until it boils and stir-fry. The flavor will increase as the soy sauce burns.
The smell is already unusual.
Then, add red pepper powder and stir-fry well
Add rice and mix well and stir-fry to complete the mayonnaise kimchi fried rice.
It would be a shame if there was no fried egg in the kimchi fried rice.
Now, put the fried rice in the empty space and turn it over on a plate to make it look pretty.
Add the egg. I like the green onions fully cooked, but I like them half-cooked for the kimchi fried rice~
Lastly, lightly sprinkle sesame seeds. The red color made me want to take a picture and eat it quickly. If you break the yolk slightly and eat it together, you can feel the unique flavor of honey-sweet mayonnaise, and it was a kimchi fried rice that was sweet and salty and stuck to your mouth. I thought you had to add dashida to get this flavor, but it was really delicious even without MSG. This recipe was really the best. Try making Lee Chan-won’s mayonnaise kimchi fried rice with leftover rice from the holiday today.
My small daily life and cooking review
Copyright © Kakao Corp. All rights reserved.
