Chop the kimchi into bite size pieces (however big you want your kimchi chunks to be) and squeeze out some of the liquid into a bowl and reserve for later. This step is optional, but squeezing out some liquid will help your kimchi get some char and caramelization, rather than it boiling or steaming in the liquid.I would also recommend you taste your kimchi to get a sense for its flavor profile - how salty it is, how sour it is, etc. as you may need to add / adjust for saltiness later. Cut bacon into 1 inch pieces. Starting with a cold pan, cook the bacon slowly to render out the fat. When the bacon is cooked to your liking, remove from heat, drain the bacon, reserving about 2-3 tbsp of bacon fat, and set aside.
Heat a 2-3 tbsp of bacon fat in a large pan on medium-low heat, and add oinions and garlic. Sautée until they are softenned and aromatic about 2 minutes. Lower the heat if the garlic starts to burn or brown.
Push the onions aside (or remove from pan for now), increase the heat to high/medium-high and add the kimchi. Cook until it starts to carmelize, about 2-3 minutes. Add the gochugaru (korean pepper flakes) and continue stir-frying. Mix the gochujan (korean pepper paste) with a little kimchi juice (or water) to dissolve a little, and add to the kimchi. Cook another minute or two.
Toss in the rice and the reserved kimchi liquid. Keep mixing and frying until all the rice is coated in sauce. If it is too dry, add a little more kimchi liquid. Pat the rice down in the pan, and leave it untouched for a couple of minutes. Allowing the rice to sit in contact with the hot pan or a couple minutes will 'toast' the rice and give it a nice crunchy texture. After a couple of minutes toss/flip the rice over, and repeat a few times to get some toasting throughout. Add the green onions and cooked bacon back and toss it through. Taste and adjust for salt (which may not be needed, depending on how salty the bacon and kimchi were).
Serve topped with a couple of fried eggs (I like mine over easy, you can do a poached egg, or even scramble the eggs through the rice, up to you!). Sprinkle some sesame seeds over the top, add green onions and nori (optional) and serve!
