Serves 4-6

3-4 tablespoons oil (I use Canola because of Son, but a mixture of canola and sesame oil is fine)
1 lb pork belly, chopped into bite-sized pieces. (the Korean market sells it pre-sliced so I just chop it into small pieces.)
1 onion, diced
2 tablespoons of chopped garlic
2 tablespoons of grated ginger
3 cups of kimchee chopped into bite-sized pieces, the "riper"(more fermented), the better
6 cups of cooked rice

Optional garnishes:
chopped scallions
sesame seeds
fried egg

In a large fry pan or wok, over medium high heat, add 2 tablespoons of oil, chopped pork belly, onion, garlic and ginger.  Cook and saute until pork is almost cooked through and fat has rendered, about 3 minutes.  Add kimchee and cook until kimchee is translucent and cooked through.  This time will vary as the riper the kimchee the less cooking time it will need.  The more "fresher" kimchee will require more time for it to reach translucent stage, anywhere from 5-8 minutes.  Also watch to make sure that the pork and kimchee is not too watery, as this will make the rice soggy.

Push the kimchee and pork to the outer portion of the fry pan leaving a hole in the middle.  Add 1 tablespoon more of oil and quickly add the rice.  Using your spoon gradually blend in the kimchee and pork into the rice.  Cook together until all ingredients are well blended and incorporated together.

Serve and sprinkle with a bit of chopped green onion, sesame seed or egg if desired.

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