Chop the kimchi into small pieces and set aside.

Heat 2-3 tbsp of cooking oil in a pan over low heat and add 1 handful of chopped green onion to make fragrant green onion oil.

Add the chopped kimchi, 2 tbsp chili powder, and 1 tbsp gochujang to the pan. Stir well.

Pour in 1/2 cup of water to cover the ingredients and bring to a simmer.

Add 3 tbsp soy sauce and cook over high heat until the kimchi softens and the liquid reduces.

Add the cooked rice to the pan and mix thoroughly with the kimchi mixture over low heat.