Spicy stir-fried pork and kimchi (Dwaeji-kimchi duruchigi)

Pat the pork belly dry with a paper towel and cut it into bite-sized pieces.

Heat a pan over medium-high heat, add the cut pork, and stir-fry.

Add sesame oil and salt to the pork and continue to stir-fry.

While the pork is cooking for about 5-6 minutes, chop the kimchi into bite-sized pieces.

Once the pork is cooked, add the chopped kimchi to the pan and stir-fry together for 6 to 7 minutes.

In a small bowl, combine hot pepper paste, soy sauce, hot pepper flakes, water, rice syrup, and minced garlic. Mix well to create the seasoning paste.

Diagonally slice the large green onion (or 4 regular green onions).

Cut the medium-sized onion into large chunks.

Slice the small carrot.

Add the prepared green onion, onion, and carrot to the pan with the pork and kimchi.

Pour the seasoning paste and 1½ cups of water over the vegetables.

Mix everything well, cover the pan, and cook for 10 minutes over medium heat.

While the stew is simmering, prepare the enoki mushrooms by cutting off the root end and rinsing them.

After 10 minutes, open the lid, add the enoki mushrooms, and sprinkle with ground black pepper.

Stir gently to incorporate the mushrooms, then turn off the heat.

As a final touch, drizzle a little sesame oil over the top, cover, and let it sit for a moment before serving.

To serve, fry an egg sunny-side up.

Place the fried egg and some rice in a large bowl, then spoon the hot Dwaeji-kimchi duruchigi over it. Mix and enjoy!