1. Prepare Korean kimchi, cut into small pieces, pork belly, cut into strips, a bowl of rice, and an egg.
2. Heat the pan and put the oil on the oil. After the oil is on, put the pork belly and feel that the pork belly is almost cooked. Put the pork belly on the side and spread an egg half-cooked and fully-cooked. Depending on your preference, the egg is ready.
3. Then put the spare egg in the lower right corner of the kimchi (you can also cook the eggs in another pot, I'm lazy to make them together)
4. Stir fry a few times when the taste of kimchi comes out, add in the prepared rice, stir fry, and then add a few spoons of kimchi juice. This depends on your amount and taste. The salty salt tastes for yourself and grasps it. I put four or five spoons and stir evenly. Stir fry
5. It’s all colored, you taste the saltiness and it is served. This does not need to put the chili sauce, salt and MSG, but it depends on the kimchi juice.
6. Then put the egg on it and it’s fine. My egg is not done well, it’s not beautiful, but it tastes good.
