Kimchi Roasted with Boiled Fish Paste



It is a good way to spend up the winter kimchi leftover by making a choice side dish. It also can make a nice side dish for lunch.



Materials(makes for four) and Precooking

100g (0.2 pounds) boiled fish paste
1/4 head Chinese Cabbage Kimchi
2 sheaths scallion
2 bulbs garlic
1/2 spoons sugar
a small amount of roasted sesame seeds, sesame seed oil, soy sauce
boiled fish paste scald in boiling water to remove excessive grease. Cut into 2cm by 4cm (1 inch by 2 inch) pieces.
cabbage kimchi clean the leaves of stuffing. Cut into pieces to have the same size as the fish paste.
scallion clean and cut into 5cm (2 inch) pieces.
garlic clean and mince.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Apply oil to a pan to roast kimchi. After a while add fish paste cuts and roast together.
  2. When kimchi is roasted and wilted, flavor it with small amounts of soy sauce, roasted sesame seeds, sesame seed oil and sugar.
  3. Mix in the pieces of scallion and turn off the stove.
  4. When serving other main dishes, place the dish on the side.
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