Steps

1. Finely chop the green onion for Gyeran-jjim.
   🕒 02:48
2. Shred the crab sticks finely. Either tear them by hand or chop them with a knife.
   🕒 03:57
3. In an earthenware pot, add 270cc water, 60g green onion, 50g crab sticks, 1 and 1/3 tsp chicken stock powder, 1 pinch salt, and 2/3 tsp Hondashi (Japanese dashi powder). Bring to a boil over high heat.
   🕒 05:24
4. Lightly beat 4 eggs.
   🕒 06:17
5. Add the beaten eggs to the boiling soup and stir constantly over high heat. Once the pot warms up, reduce to medium heat. 【Tip!】 Stirring well initially will result in a smooth finish. Scrape along the bottom and sides of the pot where the heat is directly applied to ensure even cooking and better texture.
   🕒 06:34
6. Once the mixture starts to set and become wobbly, reduce the heat, cover, and steam for 2-3 minutes.
   🕒 08:56
7. Drizzle chili oil to taste over the hot Gyeran-jjim.
   🕒 09:55
8. Cut 120g pork belly for Bulgogi into bite-sized pieces with kitchen shears.
   🕒 10:30
9. Place the pork belly in a bowl, add 1 tbsp soy sauce, 1 tbsp cooking sake, 1 tsp miso, 2 tsp sugar, and 2 tsp sesame oil, then massage well. 【Tip!】 If you don't have gochujang, you can substitute with soy sauce and miso, and add Ichimi Togarashi to achieve a Bulgogi-like flavor.
   🕒 10:42
10. Add an additional 10 shakes Ichimi Togarashi, 2 shakes MSG, and 7 shakes garlic powder, and massage well again.
    🕒 11:40
11. Cut 50g garlic chives into easy-to-eat lengths with kitchen shears.
    🕒 11:50
12. Heat a frying pan without oil, then add the marinated pork belly and cook over medium heat.
    🕒 12:37
13. Once the meat is cooked through and lightly browned, add 100g bean sprouts and the cut 50g garlic chives, then stir-fry quickly over high heat.
    🕒 13:14