Quick Kimchi Fried Rice (Kimchi Bokkeumbap)

Ingredients

• 1 tbsp sesame oil
• 1 cup chopped kimchi, plus 2 tbsp kimchi juice
• 1/2 onion, chopped
• 1/4 lb pork belly or spam, diced (optional)
• 2 cups cooked cold day-old rice
• 1 tbsp gochujang (Korean chili paste) (optional)
• 1 tbsp soy sauce
• 2 fried eggs, for topping
• Chopped scallions for garnish

Steps

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add pork belly (if using) and cook until crispy. Remove pork belly, leaving fat in the pan.
2. Add chopped onion to the pan and cook until softened. Add chopped kimchi and stir-fry for 3-5 minutes.
3. Add cold rice, gochujang (if using), soy sauce, and kimchi juice. Stir-fry for 5-7 minutes, breaking up any clumps of rice, until everything is well combined and heated through.
4. Stir in crispy pork belly if you used it. Taste and adjust seasoning.
5. Serve hot, topped with a fried egg and garnished with chopped scallions.