Fry the kimchi, garlic, onion and oil together in a frying pan (skillet) over a medium heat. Stir in the kimchi juice and gochujang and fry the rice in this wonderful sludge until it’s warm and a little crispy – you might need to chop at it with a spatula so that the rice grains become separated. Add soy sauce to taste.
Remove from the heat and stir in the sesame oil.
Serve out into four bowls and top with one fried egg, some spring onions, sesame seeds and seaweed.