Bibimbap (?)

This Korean classic is showing up everywhere in my life recently. We stumbled upon a magic bowl at Matt's in the Market in Seattle and something called a Seoul Bowl is on the menu at Snow City Cafe at the moment.  This weekend, Adam made this for us and the result is something I could eat for breakfast, lunch, or dinner: anywhere, anytime. Is it fair to call it Bibimbap? It gets at the essential ingredients with a few twists. Whatever we call it, it is my favorite thing to eat right now. 

Ingredients

Kale
Eggs
Green onions
Avocado
Pork Belly
Kimchi, juice reserved
Cilantro
Avocado oil
Roasted black sesame seeds
Bean sprouts
Brown Rice 

Instructions

1. Cut pork belly into bites and marinate in the kimchi juice for an hour.
2. In a hot cast iron, fry cooked rice in avocado oil.
3. Next, cook pork belly in batches until crispy.
4. Sauté kale with green onions and kimchi in batches. Transfer cooked kale to a bowl with tongs so the pork belly fat stays in the skillet. Add avocado oil as necessary between batches.
5. Add fresh cilantro, black sesame seeds, and green onions to the kale/kimchi mixture. 
6. Scramble a few eggs in the remaining fat. 
7. Set out the ingredients, including unused kimchi juice and serve buffet style.