Kimchi Fried Rice

Steps

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1. 1
   Heat a pan over high heat and add a splash of oil. Crack two eggs into the pan, scramble until cooked through, and set aside.
   ≈0:26
2. 2
   Add pork belly to the same pan without additional oil, relying on the fat from the meat itself. Cook until about 60-70% done.
   ≈0:41
3. 3
   Once the pork is partially cooked, chop it into bite-sized pieces.
   ≈1:15
4. 4
   Roughly chop the well-fermented kimchi. Use aged kimchi (not fresh geotjeori) — you can identify it by its strong aroma and tangy taste.
   ≈1:39
5. 5
   Add the chopped kimchi back to the pan and let it cook on the pork fat.
   ≈2:25
6. 6
   Add the scrambled eggs back to the pan, spreading them throughout so each bite contains eggs, kimchi, and pork.
   ≈3:12
7. 7
   Add one cup of cooked rice. Maintain a 1-to-1 ratio of rice to the other ingredients combined.
   ≈3:35
8. 8
   Pour in one tablespoon of sesame oil, half a tablespoon of oyster sauce, and one tablespoon of soy sauce. Spread evenly and let the seasonings caramelize slightly.
   ≈3:42
9. 9
   Break up the rice thoroughly to prevent clumping. Keep the entire cooking process under five minutes, constantly mixing all ingredients together.
   ≈4:07
10. 10
    Taste and adjust seasoning. If the fried rice seems too dry, add about half a tablespoon of kimchi juice for extra flavor and moisture.
    ≈4:20
11. 11
    Optional: stir in half a tablespoon of gochujang, a pinch of black pepper, and one tablespoon of sesame seeds for enhanced flavor.
    ≈4:27
12. 12
    Home-style serving: bring the entire pan to the table hot, allowing everyone to eat directly from it ("broke boy's hot pan") to maintain temperature and flavor.
    ≈4:50
13. 13
    Restaurant-style plating (optional): Pack the fried rice tightly into a hot sizzle pan, add one tablespoon of butter, sprinkle cheese, top with a perfectly cooked fried egg, and garnish with scallions and seaweed paper.
    ≈5:40