Steps

1. Cut 1/2 onion into wedges.
   🕒 01:57
2. Trim the ends of 5 chives and cut them into approximately 3cm lengths.
   🕒 02:26
3. Lightly rinse 100g bean sprouts under water and drain thoroughly.
   🕒 02:41
4. Cut 200g thinly sliced pork belly into bite-sized pieces and season with salt and pepper.
   🕒 02:56
5. Crack 2 eggs into a bowl.
   🕒 03:14
6. Add 1/2 tbsp mayonnaise and mix well. [Key Tip!] Adding mayonnaise makes the eggs fluffy.
   🕒 03:19
7. Heat vegetable oil (to taste) in a frying pan over medium heat. Swirl the oil to coat the pan and heat for about 30 seconds.
   🕒 03:37
8. Pour in the egg mixture and stir vigorously until half-cooked.
   🕒 03:58
9. Return the half-cooked eggs to a bowl and set aside.
   🕒 04:18
10. Clean the frying pan, add 200g thinly sliced pork belly, and spread it out. Cook over medium heat until the fat renders.
    🕒 04:25
11. Add 1/2 onion, season with salt and pepper, and stir-fry until softened.
    🕒 05:03
12. Add 200g kimchi and stir-fry thoroughly until everything is combined. [Key Tip!] Stir-frying kimchi enhances its umami and richness.
    🕒 05:33
13. Add 100g bean sprouts and stir-fry for about 1 minute.
    🕒 05:49
14. Drizzle in 1 tsp sugar and 1 tsp soy sauce and stir-fry. [Key Tip!] Sugar adds richness, and soy sauce balances the overall flavor.
    🕒 06:04
15. Add 5 chives and stir briefly.
    🕒 06:17
16. Finally, add the half-cooked eggs and gently toss to combine.
    🕒 06:29
17. Turn off the heat, serve on a plate, and enjoy.
    🕒 06:37