Cut the bacon into bite-sized pieces and add it to a large sauté pan over medium heat. Cook until it's brown and crisp, about 6 minutes.
Add the onions to the same pan, and stirring often, sauté them until they're soft and golden, about 7 minutes. (There should be enough grease from the bacon, but if not, you can add a little grapeseed oil.)
Add the rice and a bit more oil if it seems to be sticking. Turn the heat to medium-high and sauté for a couple of minutes. Once the rice is hot and nicely blended with the onions, add the Kimchi and extra brining liquid.
Stirring periodically, continue to sauté until you start to see some of the grains of rice becoming crispy, about 5 minutes.
During the last few minutes of cooking the rice, fry the eggs. Coat the bottom of another large sauté pan with oil and place it over medium-low heat. Crack the eggs into the pan, sprinkle them with salt and pepper and cook to the the desired doneness.
Either on a platter, or four individual serving plates, add the eggs on top of the rice and sprinkle with a bit of Togarashi.
Serve!