1. Defrost OmniPork strip under room temperature for 15 minutes, then wash thoroughly under cold water and drain. Marinate ½ pack of OmniPork strip with Japanese marinade sauce for 10 minutes, set aside.

2. Heat a pan and pour in oil, pan-fry the whisked egg until it becomes omelette, then cut into strips, set aside.

3. Heat oil in a pan and stir-fry Korean soybean paste until aromatic, then stir in unmarinated OmniPork strip, vegan kimchi and ½ shredded onion until fragrant, set aside.

4. Stir-fry the remaining onion and marinated teriyaki OmniPork strip, set aside.

5. Preheat the oven to 180°C and toast the tortilla for 3 minutes until aromatic or toast on a pan.

6. Assemble 2 Korean OmniPork tortilla by rolling up kimchi OmniPork strip, iceberg lettuce, shredded cucumber and carrot. Assemble 2 Japanese teriyaki tortilla by rolling up iceberg lettuce, Japanese teriyaki OmniPork strip and egg strips.