Roughly chop the spring onions and bibigo Kimchi in small pieces and mince the garlic.
Add cooking oil on the medium heated frying pan.
Add garlic and bibigo Kimchi to the pan and stir well over medium-high heat until the Kimchi becomes soft and brownish.
Put Gochujang, Kimchi juice, chili powder, sugar and rice, mix it well together and stir all the ingredients for about 7 minutes.
Add sesame oil and turn off the heat.
Garnish with spring onions and fried eggs. Serve it right away!