Steps

1. Add Jongga Kimchi 250g and thinly sliced pork 250g to a pot.
   🕒 02:55
2. Stir-fry the kimchi and pork over medium heat until all moisture has evaporated. 【Tip!】 Evaporating the moisture concentrates the umami flavor and removes any gaminess from the pork. The slight char on the bottom of the pot also adds to the umami.
   🕒 03:28
3. Add water 650cc to the pot once the moisture has evaporated.
   🕒 06:57
4. Add Hon-dashi 2 tsp and soy sauce 2 tsp, then mix.
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5. Simmer over medium heat for 10-15 minutes. 【Tip!】 Ensure the pork is thoroughly cooked and simmer until the flavors meld together to create a deep, rich taste.
   🕒 10:02
6. Finely chop Kenichi Chin's My Favorite Kimchi 50g with scissors. 【Tip!】 Using scissors avoids dirtying a cutting board, and the kimchi's presence won't be too overpowering, allowing it to blend well with the natto.
   🕒 10:50
7. Add the finely chopped kimchi to natto 1 pack, then add natto sauce packet 1, natto mustard packet 1, mayonnaise 2 tsp, and Ajishio 3-4 shakes, and mix well. 【Tip!】 The mayonnaise mellows the spiciness of the kimchi, and the seasoned salt tightens the overall flavor.
   🕒 11:32
8. Add 1 egg white to cooked rice 200g, then add Ajishio 2 shakes and mix well. 【Tip!】 Mixing the egg white with the rice creates a unified texture, allowing you to enjoy it deliciously without it becoming mushy.
   🕒 13:24
9. Place the mixed natto kimchi on top of the rice mixed with egg white, then top with the reserved 1 egg yolk.
   🕒 14:43