Make Kimchi Fried Rice.

Slice pork tenderloin into very thin slices and place the meat in a large ziplock bag or bowl. Set aside.

Marinade: In a bowl whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, gochujang, and one chopped green onion (reserve the remaining chopped green onion for garnish on the bowls). Pour the marinade into the bag with the pork and allow to marinate in the fridge for at least 30 minutes, or overnight.

Cook: When ready to cook the pork, add 1 tablespoon of the vegetable oil to a large wok or skillet over medium high heat. Once hot, add half of the meat, placing it in a single layer in the pan. Allow it to brown for a few minutes, without touching it. Flip each piece of meat to the other side and allow to brown for another 2 minutes or so, until cooked through, but not overcooked. Remove to a plate.

Add remaining oil to the pan. Once hot, add remaining pork and cook in the same manner. Remove to a plate.

Add sliced bell peppers to the pan and saute for 2-3 minutes.

Cook eggs: At the same time, Place another skillet over medium heat and cook your eggs, sunny-side up, in a hot greased pan for several minutes.

Serve: In shallow bowls add a large spoonful of cooked Kimchi Fried Rice. Top with chopped leafy greens, then bulgogi pork, peppers, and a fried egg. Add some sriracha hot sauce on top, if you like more heat. Serve immediately.