Jinjuu

Step 1. Prepare the ingredients by finely chopping the sour kimchi and slicing the green onions, keeping the white parts and green tops separate.

Step 2. Heat a large skillet or wok over medium-high heat. Add the chopped bacon and fry until the fat has rendered and the edges are golden and crispy.

Step 3. Add the white parts of the green onions and minced garlic to the pan with the bacon fat. Sauté for 1 minute until fragrant.

Step 4. Toss in the chopped kimchi and stir-fry for 3-5 minutes until it softens and begins to caramelize slightly.

Step 5. Add the cold day-old rice to the skillet, using a spatula to break up any large clumps. Mix thoroughly with the kimchi and bacon.

Step 6. Pour in the kimchi juice, gochujang, and soy sauce. Stir-fry for another 4-5 minutes, ensuring every grain of rice is evenly coated and the mixture is heated through.

Step 7. Drizzle the toasted sesame oil over the rice, give it one final toss, and remove the skillet from the heat.

Step 8. In a separate non-stick frying pan, fry the eggs sunny-side up until the whites are set but the yolks remain runny.

Step 9. Divide the rice into four bowls. Top each serving with a fried egg and garnish with the green onion tops, toasted seaweed strips, and sesame seeds.