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1
In a medium mixing bowl, combine the pork belly, soy sauce and mirin.
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2
Season with salt and white pepper.
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3
Set aside.
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4
Heat a skillet over medium-high heat.
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5
Sear the pork belly for 3 to 4 minutes on each side until the marinade caramelizes on the meat.
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6
Set the skillet aside, letting the pork continue to cook off the heat for about 10 minutes.
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7
Slice crosswise into 1/4-inch strips and transfer to a bowl.
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8
Heat a wok or large nonstick skillet over medium-high heat.
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9
Add the sesame oil and warm for 1 minute.
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10
Add the reserved pork belly, kimchee and Korean peppers and saute for 3 to 4 minutes, stirring constantly.
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11
Add the rice and break it up with the back of a wok ladle, tossing constantly to prevent it from sticking to the wok.
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12
Add the kimchi juice and scallions, and season with salt and white pepper.
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13
Remove from the heat and set aside.
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14
Heat another nonstick skillet over medium-low heat.
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15
Add the vegetable oil and warm for 1 minute.
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16
Crack the eggs into the pan and cook sunny side up until done.
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17
Season with salt and white pepper.
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18
Place a mound of fried rice on 4 separate plates and top each mound with a fried egg.
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19
Garnish with the sesame seeds and serve immediately.
