1. Chop green onions. Reserve green part for garnish. 
2. Place pork, white part of green onions, gochujang, 15 mL (1 tbsp.) sesame oil, and soy sauce in a large saucepan set over high heat. Cook for 5–6 minutes, until sauce is almost completely evaporated, stirring a few times to break up the meat.
3. Meanwhile, using a sieve, rinse and drain rice.
4. Add rice and water to saucepan. Mix and bring to a boil over high heat. Reduce heat to medium low, cover and simmer for 10–12 minutes or until water is fully absorbed. Remove from heat and let stand.
5. While rice is resting, heat remaining sesame oil (5 mL/1 tsp.) in a large non-stick skillet over medium heat. Break eggs in skillet, reduce heat to medium low, and cook for 3–4 minutes without turning, until whites are cooked and yolks are still runny. Remove from heat.
6. Add 180 mL (¾ cup) kimchi to rice.
7. Divide kimchi rice into 4 bowls. Garnish each bowl with an egg, reserved green onions, sesame seeds and remaining kimchi (60 mL/¼ cup). Serve.

This recipe is best assembled just before serving, but the rice (without egg) keeps for 4 days in the fridge.

Chef’s secrets:

Gochujang is made from fermented soy with red pepper paste. It is usually found in Asian grocery stores and some supermarkets. If you can’t find it, it can be replaced with 30 mL (2 tbsp.) of miso paste and 10 mL (2 tsp.) sambal oelek.