Savory Stir-fried Kimchi and Rice

Dice the pork belly or spam into small pieces. Chop the kimchi into bite-sized pieces. Mince the garlic and finely dice the onion.

Heat a large non-stick pan or wok over medium-high heat. Add the pork belly or spam and cook until crispy and rendered, about 3-5 minutes. Remove the cooked meat and set aside, leaving about 1 tablespoon of fat in the pan.

Add the diced onion and minced garlic to the pan and sauté until fragrant, about 1-2 minutes. Stir in the chopped kimchi and continue to stir-fry for 3-4 minutes until it softens and releases its aroma.

Add the day-old cooked rice to the pan. Break up any clumps with your spatula. Add the gochujang, soy sauce, and sugar. Mix everything thoroughly, ensuring the rice is evenly coated with the kimchi and sauces. Continue to stir-fry for another 5-7 minutes, allowing the rice to get slightly crispy.

Return the cooked pork belly or spam to the pan and mix well. Drizzle with sesame oil and stir for a final minute.

While the rice is cooking, fry two eggs to your desired doneness (sunny-side up is traditional).

Serve the kimchi bokkeumbap immediately, topped with a fried egg and garnished with fresh green onions.