Gochujang-marinated pork belly served over steamed rice with pickled radish and spinach.
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In a medium bowl, whisk together gochujang, soy sauce, honey, half the minced garlic, and 1 tablespoon of sesame oil to create the marinade.
Add the sliced pork belly to the marinade, coating every piece thoroughly, and let it sit for at least 30 minutes in the refrigerator.
Blanch the spinach in boiling water for 30 seconds, drain immediately, squeeze out excess water, and season with a pinch of salt and the remaining sesame oil.
Heat a large skillet or wok over medium-high heat and cook the marinated pork belly until the edges are slightly charred and crispy.
In a separate small non-stick pan, fry the eggs sunny-side up until the whites are set but the yolks remain runny.
Divide the warm cooked rice into two deep bowls.
Arrange the cooked spicy pork belly, seasoned spinach, and pickled radish in separate sections on top of the rice.
Place the fried egg in the center of each bowl and sprinkle with toasted sesame seeds and gochugaru before serving.
