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ゆっこ⌇調理師ママのラクうまごはん🍋厳選クリエイター

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One Pan 🍳 Yangnyeom Rice in 10 Minutes

Click here for details 💁‍♀️

Thanks for watching ❤️

Posting a lot of popular recipes on SNS ✨

Other posts are here ▷ @ yukko.gohan

If you want 🤤 make it delicious, please let me know in the comments section with "❤️" 🥹💕

If you want to make it, saving ✨

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🍳 visual explosion! My husband got hooked

\ Forbidden Yangnyeom rice 🤤❤️ /

"Did you make this with something you have at home?"

The one who was told 😳✨

It tends to remain in the refrigerator

Even though it's onion x wiener

If you combine kimchi and seasoning

Immorality MAX rice at once... 🔥

The cheese is 🧀

Korean seaweed is 🌿

With the scent of sweet and spicy x rich taste x sesame oil

The food disappears in an instant 🍚

You can do it with just one frying pan

It is also a nice point that washing is small and easy ◎

[Materials (for 2 people)]

Rice about 200g

About 1 / 4 onion

About 3-4 wieners

Kimchi about 70g

Sesame oil tablespoon 1 / 2

ketchup tablespoon 1

Gochujang tablespoon 1

I just like cheese

🌱 leek, Korean seaweed

I'm making double the amount of videos 🥰

[How to make]

① Cut the ingredients

② Stir-fry wieners and onions in sesame oil

③ Fry with kimchi → seasoning → rice input

④ Steamed with cheese → Complete ✨

If you like, sprinkle small green onions or roll it with Korean seaweed and eat it ◎

Recipe for short time # simple _ rice Buzz Recipes # one _ pan Korean Recipes

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Solve the daily "What should I do for today's meal... ✨

Yukko of the cook 14 years,

Anyone can make "Raku Umagohan" 🍳

Follow me to make tomorrow's dinner easier 🩷

Other posts are here ▷ @ yukko.gohan

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1/30 Edited to

「ウインナーで夜ご飯のおかず、何作ろう…」って日に助かったのが、この“甘辛×チーズ”系のワンパンごはんでした。ウインナーは焼くだけでもおいしいけど、味が単調になりやすいので、キムチと合わせると一気に“ちゃんと作った感”が出ます。しかもフライパンひとつで10分くらい、洗い物も少なくて本当にラク。私が作るときに意識してるコツをまとめます。【おいしくするコツ①：ウインナーは最初にしっかり焼く】最初の炒め工程で、ウインナーを軽く焼き色がつくまで炒めると香ばしさが出て、夜ご飯のおかず感がアップします。玉ねぎもここで透明になるまで炒めると甘みが出て、辛さが強すぎない食べやすい味に。【おいしくするコツ②：キムチは“入れてから少し炒める”】【キムチはそのまま混ぜるより、先に軽く炒めて水分を飛ばすと味がぼやけにくいです。キムチの汁が多いときは、入れすぎないか、最後に強火でサッと水分を飛ばすとベチャっとしにくいです。【おいしくするコツ③：調味料2つ＋ごま油で味が決まる】コチュジャンとケチャップは「甘辛＋コク」のバランスが取りやすくて失敗しにくい組み合わせ。さらにごま油の香りで満足度が上がります。辛さが苦手な家族がいるときは、コチュジャンを少し減らしてケチャップ多めにすると食べやすかったです。【子ども向け・辛さ調整のアイデア】・キムチを“マイルド系”にする・チーズを多めにして辛さを包む・仕上げに卵（目玉焼きや温玉）をのせると、辛さがやわらいで食べやすいです【ウインナーおかずとしての出し方】夜ご飯で出すときは、韓国のり＋小ネギを仕上げにのせると見た目も味も一気にそれっぽくなります。私は「レタスやサンチュで包む」パターンも好きで、こってりでも意外と食べやすいです。【翌日にも便利：作り置きというより“リメイク向き”】【余ったら、翌日はチーズを追加してオムレツ風にしたり、少しだし汁を足して雑炊っぽくしてもおいしかったです。ウインナーが入ってるので満足度が高く、忙しい日の夜ご飯にかなり助かりました。

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