In a mixing bowl, combine marinade ingredients such as gochujang, soy sauce, and sesame oil, then add diced pork belly and coat it evenly. Allow the marinated pork to sit for 30 minutes.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Once shimmering, add the marinated pork belly and sauté for 4-5 minutes until browned and cooked through. Remove the pork and let it rest.

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Pour in the lightly beaten eggs and stir gently for about 2 minutes. Once softly set, remove from the skillet.

Add 1 tablespoon of sesame oil to the skillet and warm it over medium heat. Mix in the chopped kimchi and 2 tablespoons of low-sodium soy sauce, then sauté for 3-4 minutes until the kimchi caramelizes slightly.

Introduce 3 cups of steamed short-grain rice to the skillet, breaking it up gently with a spatula. Toss with the sautéed kimchi, then add the cooked pork belly and scrambled eggs back into the skillet. Cook for an additional 4-5 minutes without stirring.

Stir in 1/4 cup of thinly sliced green onions and 1 tablespoon of toasted sesame seeds. Remove from heat.

Optional: In a separate skillet, fry a sunny-side-up egg until the whites are set and the yolk remains runny, about 3-4 minutes. Place on top of the finished kimchi fried rice.