Prep:

1. Prepare all the fresh ingredients: Chop the yellow onion, spring onion (separate the white and light green parts from the dark green parts), garlic, red chilies, and king oyster mushroom as indicated in the ingredients section. Grate the ginger directly into a small bowl, and spoon the kimchi and kimchi juice into a small measuring cup. Use kitchen scissors to cut the kimchi into small pieces in the cup. Rinse and drain the mung bean sprouts. Set everything aside.
2. Marinate the pork belly: Combine the gochujang, low sodium light soy sauce, Korean sake (if using), freshly cracked black pepper, and sesame oil in a medium sized bowl. Mix until combined well. Slice the pork into 1.5-inch wide strips and add to the bowl. Mix until the pork is evenly coated in the marinade, then set aside.
3. Make the sauce: Whisk together the gochujang, low sodium light soy sauce, distilled white vinegar, sesame oil, chili oil (if using), toasted white sesame seeds, and white sugar in a small measuring cup (for easier pouring) or bowl until evenly combined.

For the Kimchi Fried Rice with Pork Belly:

1. Fry the eggs: Heat 2 tablespoons of oil in a large wok or heavy bottomed deep frying pan over medium-high heat. Once the oil is hot, crack the egg into it and cook, spooning the surrounding oil over the top as it fries, until your desired doneness for the yolk is reached. Transfer to a paper towel lined plate and set aside. Repeat with the remaining 3 eggs.
2. Sauté onions: Add 1/2 tablespoon of oil to the wok if needed and heat over high heat. Once hot, add the yellow onion and spring onion white and light green parts. Sauté until translucent – about 30 seconds.
3. Add aromatics: Add the garlic, ginger, and red chilies. Stir-fry for 30 seconds until fragrant.
4. Cook the pork: Make a well in the center of the wok by pushing everything to the edges of the wok. Add the marinated pork and spread the pieces out in the center of the wok. Let the pork sear for about a minute before flipping the pieces over and allowing the other side to sear for 30 more seconds. Then stir-fry to combine everything.
5. Cook the mushrooms and kimchi: Add the chopped king oyster mushrooms and stir-fry for a minute to combine with everything until slightly softened. Make a well in the center of the wok again and add the kimchi and kimchi juice. Stir-fry in the center of the wok so that there is direct contact with it for 20 seconds, then toss to combine with everything.
6. Add the rice and sauce: Add the rice and pour the sauce on top. Stir-fry using a scooping motion until everything is evenly coated in the sauce.
7. Season: Season with kosher salt and freshly cracked black pepper. Toss to combine, then let everything sit for 15-20 seconds. Then toss everything again and let everything sit for another 15-20 seconds. This helps the rice to get a little crisp in some parts and prevents it from becoming mushy.
8. Toss through spring onion greens and bean sprouts: Add the spring onion green parts and bean sprouts. Toss to combine for 15-20 seconds until the bean sprouts have slightly softened, then switch off the heat.
9. To Serve: Divide the fried rice into four plates/bowls and drizzle a little sesame oil on top. Garnish with a sprinkling of toasted white sesame seeds and the remaining spring onion dark green parts. Top each plate/bowl with a fried egg and sprinkle shichimi togarashi on top of the egg if desired. Serve immediately.