salt and black pepper and Korea red pepper to taste
First, prepare your ingredients. Cut onions into thin "half moon slices. Peel and thinly slice the potatoes. Peel and thinly slice the garlic. Cut up the kimchi into medium strips.
Second, heat an 8-10 inch frying pan and add a tablespoon of oil. Add onions, garlic and kimchi together in the pan and toss for a few minutes, then add potatoes and cook on low to medium heat for about 20minutes. Add salt, black pepper and Korean red pepper to taste. Watch them carefully so that they cook evenly and don't brown heavily.
Third, prepare the eggs. In a bowl beat together six eggs, when potatoes are finished cooking add to the eggs in the bowl.
Fourth, add oil to pan(s). (We use two small caste iron skillets for ours, but you can also use one 10inch skillet if you would rather.) Keep the heat on low. Add your eggs and potatoes back into the pan and let them slow cook for about 20minutes. Make sure they don't get too brown. When they are nearly fully cooked, you need to CAREFULLY flip them over in the pan and cook the other side. This is the hard part. You might need two spatulas, or you can use a lid to flip it onto and then slide it back into the pan.
Once you have browned both sides you can eat right away, or keep in the fridge for snacks. This is fantastic cold or hot. We love to make these on Sundays and try to keep them around for a few days. Although, to be honest, we often eat them right away because they are too delicious.
If you are super into Korean food like we are, we also eat them with a little Kimchi on top.
Second, heat an 8-10 inch frying pan and add a tablespoon of oil. Add onions, garlic and kimchi together in the pan and toss for a few minutes, then add potatoes and cook on low to medium heat for about 20minutes. Add salt, black pepper and Korean red pepper to taste. Watch them carefully so that they cook evenly and don't brown heavily.
Third, prepare the eggs. In a bowl beat together six eggs, when potatoes are finished cooking add to the eggs in the bowl.Fourth, add oil to pan(s). (We use two small caste iron skillets for ours, but you can also use one 10inch skillet if you would rather.) Keep the heat on low. Add your eggs and potatoes back into the pan and let them slow cook for about 20minutes. Make sure they don't get too brown. When they are nearly fully cooked, you need to CAREFULLY flip them over in the pan and cook the other side. This is the hard part. You might need two spatulas, or you can use a lid to flip it onto and then slide it back into the pan.
Once you have browned both sides you can eat right away, or keep in the fridge for snacks. This is fantastic cold or hot. We love to make these on Sundays and try to keep them around for a few days. Although, to be honest, we often eat them right away because they are too delicious.If you are super into Korean food like we are, we also eat them with a little Kimchi on top.
0 comments:
Post a Comment