1. For the kimchi, mix the cabbage, carrot and spring onions in a bowl with the salt and sugar. Leave overnight in the fridge. Wash the veg in cold water and drain off excess liquid.

2. In a food processor, blitz the gochujang, garlic, anchovies, soy sauce and red pepper flakes, and then massage the paste into the cabbage mix. Add the ginger and then, once mixed, transfer to airtight jars and push down the mix so that the liquid covers it. This is now ready to use and can be stored in the fridge for up to three months.

3. In a pan, cook the bacon in its own fat until rendered and crisp. Add the leek and two beaten eggs and fry until cooked. Add the cooked rice, spring onions, fish sauce and soy sauce and two tablespoons of kimchi. Fry two eggs in a pan and serve on top of the rice. Garnish with some chopped spring onions and season with salt and pepper.