Chop the kimchi into small pieces and prepare 1.5 cups. Slice the green onion and cut the bacon into bite-sized pieces.

Mix the chopped kimchi with 1 tbsp sugar and adjust the amount based on the kimchi's sourness.

Heat a pan with 2 tbsp cooking oil and sauté the green onion to create a fragrant base.

Add the bacon to the pan and stir-fry until crispy.

Pour 1 tbsp soy sauce along the edge of the pan and let it bubble before mixing with the ingredients.

Add the prepared kimchi to the pan and stir-fry until desired texture is achieved. Optionally, add 1 tbsp chili powder for extra color and spice.

Add 1.5 cups of cooked rice to the pan and mix evenly using a spatula.

Finish by adding 1 tbsp sesame oil and a sprinkle of sesame seeds. Stir well to combine.