Kimchi bokkeumbap with cheese

Dice pork belly into small pieces. Chop aged kimchi into bite-sized pieces. Mince onion and garlic. Slice scallions for garnish.

Heat vegetable oil in a large non-stick pan or wok over medium-high heat.

Add diced pork belly to the pan and cook until crispy and browned, rendering out some fat. Remove cooked pork belly and set aside, leaving the rendered fat in the pan.