Step 1

Melt butter in a skillet over medium heat. Add the Asian leek or green onion and saute for 2 minutes.

Step 2

Push the onion to one corner and add the minced pork. Drizzle soy sauce and cook until pork is browned halfway.

Step 3

Add kimchi, Korean chili flakes (gochugaru), a little bit of sugar and stir-fry for 5 minutes. Sugar will cut down the sourness of the fermented kimchi.

Step 4

Add the cooked rice and kimchi juice; continue to stir-fry until everything is well incorporated. Taste and season according to your taste. Drizzle a little bit of sesame oil at the end.

Step 5

Transfer the kimchi fried rice into a large bowl. Divide it into halves or quarters depending on the size of your skillet. Put an individual-sized portion back into the skillet over medium-low heat. Gently press down with spatula and let it cook until you hear some sizzling sound.

Step 6

Put a portion of cheese in the center and cover the skillet with a lid. Cook until the cheese melt. When done, slide it onto a serving plate halfway then fold the other half over to cover

Step 7

To garnish, sprinkle with crumbled roasted seasoned seaweed and toasted sesame seeds. Serve immediately.