Step 1: Prepare Ingredients : Use cold, leftover rice — this prevents clumping. Chop kimchi into small bite-sized pieces and reserve some kimchi juice. Slice green onions and mince garlic.

Step 2: Cook the Pork : Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the pork and cook until browned and slightly crispy (about 4–5 minutes). Season lightly with salt and pepper, then push to one side of the pan.

Step 3: Sauté Aromatics and Kimchi : Add chopped onion and garlic to the pan; sauté until fragrant. Add kimchi and cook for 2–3 minutes until slightly caramelized — this deepens the flavor. Stir in gochujang, soy sauce, and sugar, mixing well with the kimchi and pork.

Step 4: Add Rice and Combine : Add the cold rice to the pan, breaking up any clumps with a spatula. Pour in the kimchi juice and mix thoroughly until the rice is evenly coated with sauce. Drizzle sesame oil over the rice and toss well to incorporate all the flavors.

Step 5: Finish and Serve : Stir in sliced green onions and cook for another minute. Taste and adjust seasoning — add more gochujang or soy sauce if desired. Serve hot, topped with a fried egg, sesame seeds, and seaweed strips.