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Cut the cauliflower into florets and pulse in a food processor until it is similar to the texture of rice (don't over process of it will liquefy).
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Heat up a large frying pan (12 inches would be best) over medium heat and cook the bacon until crisp. Remove the bacon and drain on a paper towel. Drain all but 1 tablespoon of bacon fat.
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Saute the kimchi, garlic and chili paste until it darkens slightly, about five minutes.
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Add the cauliflower and combine well. Stir the soy sauce and vinegar together and add to the pan and mix well. Cook, stirring often for about five minutes.
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Sprinkle in the black pepper, green onions and sesame seeds. Stir and turn off the flame.
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Heat up oil in a medium frying pan and fry eggs to your liking.
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Portion out the rice, top each plate with an egg, a teaspoon of sesame oil, and roasted laver.