Heat a wok/large skillet until really hot. Add the pork belly and cook until the fat render and the meat is browned but not crispy. Remove some of the oil if it's too much, leaving about 1 Tbsp in the wok/skillet. Add white part of green onion, kimchi and its juice and gochujang. Stir fry for about 5 minutes
Add the rice and stir to mix everything. Drizzle in the sesame oil. Have a taste and season with more salt if needed. You can season with soy sauce too. It's up to you. Sprinkle with the sliced green part of green onions
Just before serving, garnish with white sesame seeds and seaweed and serve immediately