Preparation:

1. Heat a pan over high heat. Add bacon and cook until bacon edges are brown and starting to crisp. Drain bacon grease leaving 2 tablespoons of bacon grease in pan.
2. Add the onions, garlic, and kimchi. Sauté/stir-fry for 4 minutes, or until kimchi is softly cooked with bacon.
3. Mix in gochugaru, brown sugar, salt and black pepper.
4. Add rice. Stir fry about 3 minutes. Keep tossing until all rice is coated evenly with the kimchi and bacon mix. Stir in the green onion and remove from the heat.
5. Fry eggs in melted butter and place atop fried rice.

If desired, garnish with sesame seeds, sesame oil and chopped green onion.