Add the onion and spring onion and stir fry quickly over high heat. Add the kimchi, juice from kimchi, soy sauce, char siu pork and gochujang. Stir fry until the kimchi turns soft and deep colour, 3-4 minutes. Take the time to do this step so the rich flavour develop.

Add the rice, and reduce the heat to medium low. Stir until everything is well incorporated and clumped up rice is broken, 3 to 4 minutes.

Once the rice is evenly coated with the seasoning, turn up the heat high and continue to fry the rice, turning occasionally. Add salt and pepper to taste. Mix in the sesame oil at the end.