Kimchi Bokkeumbap (Kimchi Fried Rice) | TasteToronto

Ingredients

• 1 cup pork belly, diced
• 1 1/2 cups diced kimchi (or more to taste)
• 1 teaspoon garlic, minced
• 3 tablespoons scallions, thinly sliced
• 3-4 tablespoons juice from kimchi
• 1/2 tablespoon gochujang (Korean chili pepper paste)
• 2 1/2 cups cooked rice
• 1/2 teaspoon of gochugaru (optional if you want it a bit more spicy)
• Neutral oil
• 1/2 tablespoon sesame oil
• Salt and pepper, to taste
• 1 scallion, chopped
• 1 teaspoon toasted sesame seeds
• 3 eggs, fried
• 1 sheet dried seaweed, shredded