Kimchi and gochujang skillet eggs

Oil, for frying

50-60g bacon lardons (optional)

1 spring onion, sliced finely on a diagonal, whites and greens kept separate

100g kimchi, larger bits roughly chopped

2-3tbsp kimchi brine

1tbsp gochujang

60g sliced fresh tteok (Korean rice cakes)

2 medium eggs

1⁄3tsp gochugaru pepper flakes (or another chilli flake)

1⁄2tsp toasted sesame seeds