Kimchi Pork Duruchigi and Aged Kimchi Mackerel Pot Rice

Cut the pork belly into bite-sized pieces.

In a bowl, marinate the pork with minced garlic, cooking wine, sugar, plum extract, perilla oil, and a little pepper.

Cut the napa cabbage kimchi into bite-sized pieces.

Coat a heated pan with perilla oil and stir-fry the marinated pork until it's about two-thirds cooked.

Add the cut kimchi to the pan and stir-fry with the pork.

Add gochujang, gochugaru (chili powder), and soy sauce, and mix well.

Add sliced onion, green onion, and mushrooms, and continue to stir-fry until the onions are translucent.

Finish by drizzling sesame oil and sprinkling sesame seeds.

Wash the aged kimchi, squeeze out the water, and chop it into small pieces, focusing on the stem part for better texture.

In a pot, add olive oil, sesame oil, and oligo-dang. Sauté the chopped kimchi.

Add soaked rice, tsuyu, and soy sauce to the pot and stir-fry briefly.

Add water (1:1 ratio with rice), bring to a boil on high heat, then cover and simmer on low heat for 10 minutes.

While the rice is cooking, grill the mackerel fillets in a separate pan.

Make a teriyaki sauce by mixing cooking wine, mirin, soy sauce, sugar, and pepper. Brush the sauce onto the mackerel and simmer until absorbed.

Once the rice is cooked, generously top it with chopped chives.

Place the grilled mackerel on top of the chives, sprinkle with sesame seeds, and let it steam for a few more minutes.