Heat the oil in a large skillet over medium heat. Add ginger and garlic and saute for 30 - 60 seconds until fragrant. Add the quinoa and kimchi and cook until hot, about 2 - 3 minutes. Stir in kimchi juice, tamari and hot sauce if using. Turn to low and stir occasionally while you prepare the other ingredients.

In a separate skillet, cook the eggs on low until the whites have cooked through but the yolks are still runny, about 3 - 5 minutes.

Assemble the bowls, dividing the kimchi-quinoa mixture and kale evenly between two dishes. Top with green onions and fresh pepper if using.