• 1 cup cubed pancetta
• 1 cup chopped yellow onion
• 4 cloves garlic, minced
• 2 tablespoons minced ginger
• 1 1/ 2 cups kimchi, chopped, plus 2-3 tablespoons liquid from kimchi jar
• 4 cups cooked rice
• 2 tablespoons tamari
• Sesame oil
• sesame seeds, toasted
• 4 teaspoons oil
• 4 eggs
• 2 tablespoons chopped chives
• 2 sheets roasted seaweed, crumbled

Method

• Step 1

  Heat a cast iron skillet on medium-high and sauté pancetta until fat renders.

• Step 2

  Add the onion, garlic, ginger and chopped kimchi and sauté until a few of kimchi pieces get crispy, 5 minutes.

• Step 3

  Add the rice (preferably from the day before) and cook until everything is well incorporated. Add the kimchi liquid, soy sauce, a drizzle of sesame oil and sesame seeds. Transfer to a bowl.

• Step 4

  Add oil to a skillet and fry eggs until whites are set and yolk reaches desired doneness. Remove from pan and set on top of rice. Top with chives and crumbled seaweed.