Bokkeumbap

Method

1. 1 Fry the diced pork belly for 4 minutes to render the fat, which will serve as the base for the entire pan.
2. 2 Squeeze the kimchi and chop it finely, reserving the kimchi juice for later use as seasoning.
3. 3 Sauté the kimchi in pork fat for 6 minutes, until it darkens and becomes less sour.
4. 4 Sautéing the kimchi for long enough is crucial; undercooked kimchi will make the rice sour, bitter, and fishy.
5. 5 Add the leftover rice and stir for 4 minutes, then season with gochujang and kimchi juice.
6. 6 Fry the egg sunny-side up separately, then place it on top of the rice, sprinkle with shredded seaweed, green onions, sesame seeds, and drizzle with sesame oil.

With an appliance

• Air fryer 26 min

  Replace step 6: crack the eggs into small, oiled molds and fry them in an air fryer at 180 degrees for 5 minutes, rotating the mold at the 3rd minute to allow the yolks to run; steps 1 to 5 continue frying the rice in the pan.