3 tablespoons vegetable oil, divided
4 cups kimchi, chopped
1 tablespoon butter
1 tablespoon red pepper paste (gochujang)
4 cups cool cooked white rice, preferably a day old
1 tablespoon sesame oil
sesame seasoned seaweed, crushed
4 scallions, green parts only, chopped
Pour two tablespoons of the oil into a large skillet or wok and turn the heat to medium. When oil starts to shimmer, add the kimchi. Cook, stirring occasionally, until the kimchi is heated through, about two minutes. Add the butter and the red pepper paste. Stir well until both are incorporated.
Add the rice, breaking up any clumps with a wooden spoon. Stir until it is evenly mixed in with the kimchi. Pour the sesame oil on top of this mixture. Spread the rice and kimchi out as much as possible in an even layer, and let cook for a few minutes until it gets a little crispy on the bottom. Turn off the heat, and divide the mixture between four bowls.
Pour the remaining one tablespoon of oil into a non-stick skillet set over medium-high heat. When shimmering, crack in the eggs, cover the skillet, and cook until the whites have set. When each is done, use a spatula and set one egg on top of each bowl of rice. Garnish with the crushed seaweed, scallions, and black pepper. Serve immediately.