Kimchi Bokkeumbap Omurice

Prepare ingredients: Finely chop the aged kimchi. Dice the pork belly into small pieces. Mince the onion and garlic. Slice the green onion, separating the white and green parts.

Heat a large non-stick pan or wok over medium-high heat and add 15g vegetable oil. Add the diced pork belly and cook until crispy and browned, rendering out some fat.

Add the minced onion and the white parts of the green onion to the pan with the pork belly. Sauté until softened, about 2-3 minutes.