Cut the smoked duck into bite-sized pieces and place them in a frying pan over medium heat. No oil is needed as the duck will release its fat.

Add the kimchi directly to the pan and stir-fry. Cut the kimchi into bite-sized pieces using scissors if necessary.

Once some duck fat is released, add 1 green chili to the pan.

Before fully cooking, season with 1 tbsp red pepper powder, 2 tbsp oligosaccharide, 2 tbsp cooking wine, and a pinch of black pepper. Continue stir-frying.

Cook until the duck and kimchi are fully cooked and well combined.