Instructions

Add 1½ cups short- or medium-grain white rice to medium bowl and cover by 2 inches water. Using your hands, gently swish rice to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat 2 or 3 more times, until water runs almost clear. Drain rice in fine-mesh strainer.
FOR AN ELECTRIC RICE COOKER: Transfer rice to cooking chamber of 5- to 6-cup electric rice cooker. Stir in 2 cups water, cover, and cook on standard rice setting according to manufacturer’s directions. The machine will automatically shut off when cooking is completed (typically indicated by the “Keep Warm” light turning on).FOR THE STOVETOP: Transfer rice to large saucepan. Stir in 2 cups water and bring to boil. Reduce heat to low (medium if using an electric stove), cover, and cook until rice is tender and water is fully absorbed, about 20 minutes. Turn off heat and let sit for 15 minutes to finish cooking.
As soon as rice is finished cooking, using moistened rice paddle or silicone spatula, gently fluff rice (this ensures even texture and moisture distribution). Transfer rice to storage container and allow to cool down to room temperature, about 30 minutes.
Lightly beat 3 large eggs, ¼ teaspoon sugar, and ¼ teaspoon fine salt in bowl until well combined. Heat 1 teaspoon neutral oil in 14-inch flat-bottomed wok or 12-inch nonstick skillet over medium-high heat until shimmering. Add egg mixture and cook, stirring constantly, until very little liquid egg remains, about 1 minute. Transfer scrambled eggs to plate and set aside.
Cook one-third of 12 ounces thinly sliced skinless pork belly in now-empty wok over medium-high heat, flipping occasionally, until rendered and beginning to brown in spots, 2 to 3 minutes. Using tongs, transfer the pork to paper towel–lined plate; pour off and reserve fat. Repeat with remaining pork in 2 batches. Wipe wok clean with paper towels. Using kitchen shears, cut pork into rough ½-inch pieces.
Heat 3 tablespoons reserved pork fat in wok over medium-high heat until shimmering; discard remaining fat. Add chopped greens from 4 green onions and 1 tablespoon minced garlic and cook until fragrant, about 1 minute. Add 2½ cups well-fermented cabbage kimchi (sliced thin) and cook until heated through, 2 to 3 minutes. Stir in 1 tablespoon gochugaru, 1½ teaspoons Dasida beef stock powder, and remaining 1 tablespoon sugar and cook for about 30 seconds. Add pork belly and stir to combine.
Reduce heat to medium. Add rice, breaking up any large clumps by pressing down on them with back of ladle or large spoon. Cook, tossing frequently until thoroughly combined and heated through, about 2 minutes. Add 2 tablespoons oyster sauce and toss to combine. Add scrambled eggs and ½ cup shredded seasoned roasted seaweed and gently toss to combine, being careful not to break up egg curds. Serve, sprinkling individual portions with extra shredded seaweed and drizzling with sesame oil, if using.