**Prepare the ingredients:** Chop the kimchi, onion, and carrot into bite-sized pieces. Thinly slice the pork belly.
**Heat the pan:** Heat a large skillet or wok over medium-high heat. Add the sesame oil and swirl to coat the pan.
**Cook the pork:** Add the pork belly to the pan and cook until browned on both sides. Remove the pork from the pan and set aside.
**Sauté the vegetables:** Add the onion and carrot to the pan and sauté until softened.
**Add the kimchi:** Stir in the chopped kimchi and cook for 2-3 minutes, or until heated through.
**Return the pork:** Add the cooked pork belly back to the pan and stir to combine.
**Season the dish:** Pour in the soy sauce, gochujang, and black pepper. Stir well to distribute the seasonings evenly.
**Add the rice:** Add the cooked rice to the pan and stir to combine with the other ingredients. Cook for 2-3 minutes, or until the rice is heated through and slightly browned.
**Serve:** Transfer the Kimchi Bokkeumbap to a serving bowl and garnish with additional kimchi or green onions, if desired.