Ingredients and servings:

Kimchi 80g

Kimchi juice 20ml

Leek 30g

Scallion (small) 1pc

Five-flower brisket 40g

Eggs 3 Seasoning:

Pepper

Some salt

Salad oil

Chicken powder 2g

Soy sauce

Salt

Salad oil moderate

Chicken powder 2 grams

Soy sauce a little

Method:

1. Korean kimchee juice separated from the holding, kimchee chopped fine; chives, green onions, cleaned, cut into sections of about 0.3 cm, the five-flower brisket sprinkled with salt, pepper, cut into sections of about 0.5 cm standby.

2. Take a pan, pour in the right amount of salad oil and heat it up, add the pork belly, sauté it over medium-low heat until it turns brown, then add the green onions and leeks and sauté them briefly before removing them from the heat, and finally add the chicken powder, kimchi, and the juice and stir-fry them evenly and set them aside.

3. Add soy sauce to the egg and mix well. Add the kimchi pork from step [2] and mix well.

4. Heat a wok over high heat, pour in a good amount of salad oil, and let the wok surface absorb the oil evenly, then pour in the egg mixture, and quickly stir with a fork (or chopsticks) from the outside to the inside of the egg.

5. Wait until the eggs are half-cooked in the pan