Chop the green onion and kimchi into small pieces.

Heat a generous amount of cooking oil in a pan and sauté the green onion until golden brown to create green onion oil.

Add the chopped kimchi to the pan and stir-fry until softened.

Add soy sauce and sugar around the edges of the pan and let it caramelize slightly for a smoky flavor.

Add chili powder to absorb excess moisture and mix well. This completes the kimchi rice base.

Mix the kimchi rice base with cooked rice thoroughly.

Spread the mixed rice thinly on a lightly oiled pan.

Cook on medium heat for 2 minutes, then add cheese on top and cover the pan to melt the cheese.