Back to 2 servings 1.5 cup well-fermented kimchi, chopped small, about 230 g 3 tablespoon kimchi juice, from the jar 5 ounce pork belly, cut into small pieces; bacon or diced ham can substitute 2 cup cold day-old cooked white rice, about 285 g 1 tablespoon garlic, minced 1.25 teaspoon Korean red pepper flakes (gochugaru) 1.25 teaspoon Dasida beef stock powder, divided 1 teaspoon fish sauce 1 teaspoon sugar 1 teaspoon Korean plum extract, optional, mild sweetness 1 egg egg, scrambled 3 green onions, chopped 1 cup roasted seaweed strips, snipped from about 12 small sheets 1 tablespoon sesame oil, added at the end cooking oil, as needed
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1 Step 1: Chop the kimchi small and set aside.2 Step 2: Cook the pork belly in a large skillet over medium heat, without covering, until no longer pink and browned into small bits; snip into smaller pieces with scissors if desired. Leave the rendered fat in the pan and set the meat aside.3 Step 3: Raise heat to medium-high, add the kimchi, red pepper flakes and half the beef stock powder, and stir. Lower to medium, push the garlic into a cleared spot, stir it in, and add oil if the pan is dry. Cook until the kimchi juice has partly evaporated, about 3 minutes, without letting the kimchi dry out.4 Step 4: Meanwhile, scramble the egg in a little oil in a separate pan over medium heat, removing it from the heat just before fully cooked, and set aside.5 Step 5: Return the pork to the main pan on medium-high. Add the cold rice and break it up so it mixes evenly.6 Step 6: Stir in the fish sauce, remaining beef stock powder, sugar and plum extract, adding each one separately and mixing well between additions.7 Step 7: Lower heat to medium-low, then fold in the scrambled egg and green onions. Fold in the seaweed strips and sesame oil.8 Step 8: Fold gently to combine and serve immediately.getsaucepan.com/r/eb86e423-c7de-5398-a65f-3a9b7fd47556
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