2 green onions, chopped (white and green parts separated)
1 cup kimchi, chopped
2½ cups day-old Calrose rice
⅓ cup kimchi juice
1 tablespoon gochujang
2 teaspoons sesame oil
Fried egg (optional), for topping
Sesame seeds, for garnish
Seaweed, for garnish
Directions
In a large skillet or wok over medium-high heat, cook the chopped pork belly until browned and crisp, about 5 minutes. Remove and set aside, leaving the rendered fat in the pan.
Add minced garlic and the white parts of the green onion to the pan. Sauté for 1 minute or until fragrant.
Stir in the chopped kimchi and cook for 2–3 minutes until softened.
Add the day-old Calrose rice to the pan, breaking up any clumps. Stir-fry for 3–4 minutes.
Pour in the kimchi juice, gochujang, and sesame oil. Mix well until the rice is evenly coated and warmed through. Add the cooked pork belly back to the pan.
Remove from heat and top with a fried egg. Garnish with sesame seeds, crushed seaweed, and the green parts of the chopped green onion.
