crispy kimchi rice with fried eggs and chili crisp breadcrumbs

Instructions

1. Toast the crumbs:  Heat your small 8-inch non-stick skillet over medium to medium-high heat, pour in about a ½ tablespoon of chili crisp oil, 1 teaspoon chili crisp, and the breadcrumbs. Toast until the panko is golden brown, about 5 minutes. Remove from the pan and drain onto a paper towel. Set aside for later.
2. Start with the pork:  Scatter the pork belly hunks around the nonstick pan to sizzle. If it's not already salted, season with a good pinch of salt.
3. Once the pork is brown and starting to crisp, add the kimchi. Cook the kimchi until it is soft, and almost all of the liquid has evaporated.
4. If the pan is dry, add a drizzle of oil, then add the caraway and fennel seeds to toast. They will become very aromatic, about 1 min.
5. Add the rice, soy sauce, and mix. At this point, you may need to adjust the temperature. It needs to be hot enough to crisp the bottom of the rice, but not so hot that it burns. Firmly press the rice into a thin, even layer with the back of your spatula, leaving two exposed openings to cook the eggs.
6. Add the eggs: Add oil to the two open areas, then crack an egg into each space. Season with a pinch of salt, and scatter the scallions and sesame seeds around on top.
7. Next, splash a bit of water onto the side of the pan to create steam. Cover with a tight-fitting lid and let the eggs cook until the egg whites are opaque, but the yolk is still soft and runny. Adjust the heat as needed.
8. Plate: Gently move the crispy kimchi rice and fried eggs onto a plate. I find it easiest to remove the rice around the eggs first, then gently remove one egg at a time.
9. Garnish: Finally, drizzle with sesame oil and sprinkle with the toasted breadcrumbs and finely minced fresh herbs. I like a mix of parsley, mint, and dill, but you can use any tender herbs.