Kimchi Bokkeumbap

1. Prepare all ingredients: Dice the pork belly into small pieces. Roughly chop the aged kimchi. Mince the onion and garlic. Thinly slice the scallions for garnish.

2. Heat a large non-stick pan or wok over medium-high heat. Add the diced pork belly and cook until crispy and most of its fat has rendered. Remove the crispy pork belly from the pan and set aside, leaving the rendered pork fat in the pan.

3. Add the minced onion and garlic to the pan with the pork fat. Sauté for 2-3 minutes until fragrant and softened.