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1. Shake the filling off 200 g of napa cabbage kimchi, chop it finely and season it with sesame oil. 2. Scrape the seasoning off 50 g of salted pollock roe (myeongnan) and cut it into 1 cm lengths. 3. Cut 1-2 stalks of chives into 3cm lengths. 4. Stir-fry the kimchi in an oiled frying pan, then add the pollock roe and stir-fry lightly. 5. Beat 3 eggs well with 2 Tbsp milk, then mix in step 4. 6. Heat cooking oil in a frying pan and pour in step 5. 7. When the eggs start to set, stir them with chopsticks, and once cooked, serve on a plate. |
