Step 1

Heat a large skillet over medium heat. Add the bacon and cook until halfway done, 3–5 minutes.

Step 2

Add the garlic and green onions to the center and cook until fragrant, 1–2 minutes.

Step 3

Make some space in the middle of the pan, add the kimchi, and cook until the juices reduce and kimchi starts to turn reddish brown, about 3 minutes.

Step 4

In a small bowl, whisk together the gochujang, mirin, soy sauce, and 1 tablespoon sesame oil. Add to the skillet and cook until well incorporated, about 1 minute.

Step 5

Add the rice and cook, stirring occasionally, until rice is warmed through and crispy on the bottom, 3–4 minutes.

Step 6

Transfer the rice mixture to a deep bowl and press down with spatula to compact.

Step 7

Place a medium skillet over the bowl, then flip to invert the rice volcano. Lift the bowl. Use the back of a spoon to carefully press an indentation into the top of the volcano, then make a crevasse in the side to allow the cheese to flow out.

Step 8

In a large liquid measuring cup, whisk together the eggs.

Step 9

Turn the heat to medium, then pour the egg mixture over the rice volcano and top with the mozzarella cheese. Cover the pan and cook until the cheese is melted and the egg is cooked through, about 5 minutes.

Step 10

Garnish with more scallions if desired.

Step 11

Enjoy!