Kimchi fried rice with fried egg (Kimchi-bokkeumbap)

1. Snip the kimchi into small pieces with scissors, keeping the juice; cut the pork belly into small cubes and finely chop the onion.

2. In a large frying pan, render the fat from the pork in the oil over medium heat for 4-5 minutes, then add the onion and fry for 2 minutes.

3. Add the kimchi and fry for 4-5 minutes until lightly caramelised, then stir in the gochujang, sugar and 2-3 tablespoons of kimchi juice.

4. Add the cold cooked rice and toss over high heat for 4-5 minutes, breaking up any clumps with a wooden spoon, until every grain is evenly red and lightly toasted; finish with a drizzle of sesame oil.

5. Meanwhile, fry 4 eggs sunny side up with runny yolks in another pan.

6. Divide the rice between plates, top each with a fried egg and sprinkle with nori snipped into strips, spring onion and sesame seeds.

Tip: Old, very sour kimchi is best for this dish – fresh kimchi is too sharp and watery. Use cold, day-old rice, as freshly cooked rice sticks together in the pan.