Kimchi Scrambled Eggs

Steps

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1. 1
   Prepare the Chinese chives and scallion. Use about 60g of chives, cutting the stems and tender parts separately—keep stems for aromatic cooking. Prepare the scallion as well.
   ▶ ≈0:38
2. 2
   Crack 5 eggs into a bowl, add 50ml of milk to make the eggs tender and fluffy, and beat well.
   ▶ ≈1:04
3. 3
   Prepare about one small bowl of kimchi. Mix 5ml of soy sauce and 10ml of sake together in a bowl.
   ▶ ≈1:35
4. 4
   Heat the pan on medium heat and add more oil than usual. When the pan is warm, pour in the egg mixture and gently stir, pushing the liquid toward the center. Keep the heat moderate and let the eggs set slowly.
   ▶ ≈1:49
5. 5
   When the eggs are about 50% cooked, switch to low heat and gather them together, being careful not to overcook. Transfer to a bowl and let residual heat finish the cooking.
   ▶ ≈2:26
6. 6
   Wipe the pan clean with a paper towel and add fresh oil. Stir-fry the scallion whites and chive stems until fragrant and lightly colored.
   ▶ ≈2:35
7. 7
   Add the remaining chives and scallion pieces, tossing gently a few times. Season with a pinch of white pepper.
   ▶ ≈2:55
8. 8
   Add the kimchi and toss quickly to combine, without overcooking. Pour in the soy sauce and sake mixture, stirring gently until flavors blend.
   ▶ ≈3:20
9. 9
   When the chives are softened, turn off the heat. Return the pre-cooked eggs to the pan and toss together gently, letting residual heat meld the flavors. Optionally drizzle with a little sesame oil for aroma.
   ▶ ≈3:37