Remove excess liquid from kimchi, chop finely, and dice the ham.

In a pan, sauté the ham without oil until slightly browned.

Add a little oil to the pan, then stir-fry the kimchi with sugar and gochujang.

Combine the sautéed ham and seasoned kimchi, then set aside.

Mix the cooked rice with sesame oil using a spatula.

Place a spoonful of rice on your palm, flatten it, and add a spoonful of the kimchi mixture. Shape into a ball.

Repeat to make rice balls about two bites in size.

Heat a pan with a little oil, add a pinch of salt to beaten eggs, and pour a small amount of egg mixture into the pan.

Place a rice ball on the partially cooked egg and wrap the egg around it. Cook both sides until golden.