Prepare your ingredients: Before you turn on the heat, have everything chopped, measured, and within arm's reach. This dish comes together fast — you won't have time to hunt for ingredients mid-cook. Break up any clumps of cold rice with your fingers so the grains separate easily.

Heat the wok: Place a large wok or non-stick frying pan over high heat and add 1 tablespoon of sesame oil. Swirl it around until it shimmers and you see the first wisp of smoke — this takes about 30 seconds. The oil should ripple like water when you tilt the pan.

Sear the protein: Add your cooked chicken or beef strips in a single layer. Let them sit undisturbed for 45 seconds — you'll hear a satisfying sizzle. When the edges turn golden brown and release easily from the pan (that's the sound of a good sear), stir-fry for another 30 seconds. Remove to a plate and set aside.

Cook the aromatics: Reduce the heat to medium and add the remaining 1 tablespoon sesame oil. Toss in the minced garlic, grated ginger, and white parts of the spring onions. Stir constantly for 20-30 seconds until the garlic turns pale gold and releases a fragrant, nutty aroma — don't let it burn, or the dish will taste bitter.

Bloom the kimchi and paste: Add the chopped kimchi, gochujang, gochugaru, and kimchi juice. Stir everything together and cook for 2 minutes. The kimchi should soften and deepen in colour to a rich brick-red, and you'll smell a sweet-spicy tang rising from the pan. The sugar in the gochujang will start to caramelise slightly.

Add the rice: Tip in the cold rice, breaking up any remaining clumps with your spatula. Use a folding motion to coat every grain in the red sauce. Spread the rice into an even layer and press it down gently — let it sit for 45 seconds without stirring. This creates those coveted crispy bits (nurungji) at the bottom. The rice should sizzle and pop as it hits the hot pan. Repeat this press-and-fold process 2-3 times until the rice is evenly coloured and you see golden-brown patches forming.

Season and combine: Drizzle the soy sauce and sprinkle the brown sugar over the rice. Toss everything together until the sugar dissolves and the rice looks glossy. Return the cooked meat to the pan and stir-fry for another minute until everything is piping hot. The rice should look vibrant red-orange, with occasional darker spots from caramelised sauce.

Fry the eggs: Push the rice to one side of the pan. Crack the eggs into the empty space. Let them cook undisturbed for 2-3 minutes over medium heat until the whites are set but the yolks are still runny — you'll see the edges go crisp and lacy. Alternatively, fry them separately in a non-stick pan if you prefer.

Finish and serve: Divide the rice between two bowls. Top each with a fried egg, then sprinkle the green spring onion slices, toasted sesame seeds, and torn seaweed strips over the top. Serve immediately while the yolk is still molten.