This post contains recipe for two of the dishes that I made for my bae’s lunch box for the week.
Continuing from last weeks post of my spicy tuna kimbap, with the leftover made some kimbap jeon that is usually used for leftover kimbap in Korea. This recipe is simple as you just put the kimbap in beaten eggs and fry them in a fry pan with oil. Depending on how much you have left over it can be enough to use 1 or 2 eggs. If your kimbap was frozen make sure to let it defrost or put it in a microwave to warm it up a bit before making this as this cooking process is to warm up the kimbap a little mainly the cooking time is to cook the eggs.
Next is using up left over Korean pink sweet sausage that I used to make kimbap after the spicy tuna.
- 1/2 of long Korean pink sweet sausage
- 1/2 onion
- 1 bell pepper (I had the ends of 2 bell peppers from another dish so I just used that)
- 1 long Korean green hot pepper
- 1 tbsp Korean oyster sauce
- 2 tbsp ketchup
- 1 tbsp minced garlic
- Dice the sausage, slice the onion and cut the bell peppers into similar size as the other two ingredients.
- Slice the green hot pepper.
- Into a heated skillet with oil first fry the 1tbsp of minced garlic until it turns yellow.
- Add in the rest of the ingredients. When halfway cooked through, add in the seasoning (1 tbsp oyster sauce and 2 tbsp ketchup)
- Once the ingredients have cooked through and browned it is ready. Enjoy!