1 stick unsalted butter
3 hot dogs, halved lengthwise and thinly sliced crosswise (about 1 cup)
6 bacon strips, thinly sliced crosswise (about 1 cup)
1 yellow onion, thinly sliced
4 cups cooked and cooled rice (preferably Koshihikari)
1 teaspoon fine sea salt
1 tablespoon toasted sesame oil
4 cups napa cabbage kimchi
¼ cup gochujang (Korean chile sauce) or substitute 2 tablespoons Sriracha
4 teaspoons extra-virgin olive oil, divided
4 large eggs
1 green scallion top, thinly sliced
1 tablespoon kizami nori (thinly sliced nori; optional)
1. In a wok or a large skillet set over medium-high heat, add the butter, hot dogs, bacon and onion and cook, stirring occasionally, until the onions are translucent, 4 to 6 minutes. Mix in the rice and salt, then add the sesame oil and cook for 1 minute without stirring. Continue to cook, stirring occasionally, until the rice is slightly browned and heated through, 6 to 8 minutes.
2. Add the kimchi and stir until incorporated. Add the gochujang and cook, stirring frequently, until it starts to caramelize and stick to the bottom of the pan, 1 to 2 minutes. Turn off the heat and divide the rice among 4 bowls.
3. In a small skillet set over medium heat, warm 2 teaspoons of the olive oil. Carefully add two eggs and fry until the whites are set and the yolks are still runny, about 1½ to 2 minutes. Use a spatula to transfer the eggs to two of the bowls of rice. Repeat with the remaining oil and eggs. Sprinkle some of the scallion and nori over each bowl and serve.