Upgraded Doenjang (fermented soybean paste).

Without adding any oil to the pan, add 500g of ground pork belly and stir-fry it. Cook the ground pork belly until it's nicely browned and the fat starts to render out.

While stir-frying the meat, season it with salt and pepper.

Once the meat is browned, add one finely chopped green onion and stir-fry together to infuse it with the flavor of the green onion.

Add 2 teaspoons of doenjang (Korean fermented soybean paste), 2 teaspoons of mirin (sweet cooking wine), 0.5 teaspoon of sugar, 1 teaspoon of gochugaru (Korean chili powder), and 1 teaspoon of olive oil. Stir-fry until the seasonings are evenly distributed.

Once the doenjang (Korean fermented soybean paste) is well dissolved and the sauce turns a deep, dark color like black bean sauce, reduce the heat to its lowest setting.

Fold the aluminum foil to fit the size of your pan and then place it over the pan, making sure to create a hole in the center.

Simmer over low heat for 5-8 minutes to deepen the flavor.

Place a spoonful of seasoned soybean paste (doenjang) on top of hot rice, then add an egg yolk and a small piece of butter. Mix everything together and enjoy.