Steps

1. Wash 1/2 bag of bean sprouts and drain them thoroughly.
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2. Trim the ends off 1/2 onion and slice it into 3-4mm thick pieces.
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3. Combine the sliced onion and bean sprouts in a bowl.
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4. Cut 1/2 bunch of chives into 3-4cm lengths.
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5. Since the chives cook quickly, set them aside on a plate separately from the other ingredients.
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6. Finely julienne 1 piece of ginger.
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7. Cut 200g of pork belly into 2cm pieces.
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8. If your 150-200g of napa cabbage kimchi is in large chunks, cut it into bite-sized pieces.
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9. Heat 1 tsp of sesame oil in a frying pan over medium heat.
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10. Add the ginger and stir-fry until fragrant.
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11. Add the pork belly and stir-fry, breaking it up with chopsticks, until it changes color.
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12. Once the pork belly is mostly cooked, add the combined onion and bean sprouts and stir-fry.
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13. Increase the heat to high and stir-fry, tossing occasionally, until the onions become translucent. (Key Tip!) If your stove's heat is not very high, instead of constantly tossing, let the pan sit for a moment to sear the bottom before tossing to ensure even cooking throughout.
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14. Once the onions are translucent all over, add 1 tbsp of soy sauce and a pinch of pepper and stir-fry to combine. (Key Tip!) Seasoning before adding the kimchi ensures a well-balanced flavor.
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15. Add the napa cabbage kimchi and chives and stir-fry together.
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16. Stir-fry until the kimchi liquid has evaporated and the chives are cooked through, then turn off the heat.
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17. Taste and adjust with salt to taste if more seasoning is needed.
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18. Plate and serve. Enjoy!
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