Okay, so you went through all that effort to throw down with the Bo Ssam last night, right? And this morning, you’re all hung over and bleary eyed and you need some grease and fat and spice and goodness to get you straight.
So, here’s what you do:
Crack three eggs into a bowl and whisk them up with some salt and pepper.
Throw a handful of the cold pork from the bo ssam into the cast iron skillet under a high flame.
Let that sizzle a minute.
Put some dark rye in the toaster.
Grate some swiss cheese.
Put your egg skillet on the flame and add some butter.
When its hot, drop in the eggs.
Tilt the pan and pull back on the cooked part of the egg so the runny stuff can hit the hot pan, on all sides, till you’ve got a little hunched up flat skillet full of mostly cooked egg.
Sprinkle the grated cheese over.
Grab that hot pork and spread that over half the omelette. Add a teaspoon of the saam jang sauce from last night. Add another of the ginger scallion sauce.
Flip the omelette over so it’s closed.
Plate that bitch.
Sprinkle some more cheese over top, and some more ssam jang, and some more ginger scallion sauce. Add your toast.
Add an endless supply of hot, strong coffee.
If you are in a really bad way, have a beer or a bloody mary.
Like it says at the top, “Eat what you want and die like a man.”