In a small mixing bowl, combine the sesame oil, gochujang Korean chilli paste, gochugaru Korean chilli flakes, dark soy sauce, and brown sugar, vigorously stir until well-combined and set aside.

In a large flat-bottomed wok on medium-high, heat the cooking oil, then fry the diced onion for a few minutes until soft then add the garlic and fry until fragrant.

Add the bacon and pork mince, combine well, and fry, stirring frequently until the mince is cooked and beginning to brown.

Add the scallions and kimchi, stir to incorporate, fry until the kimchi has wilted, then add the spicy sauce and stir in until it well combined.

Finally, add the noodles to the wok, combine, stir-frying until they’re separated from each other and are fully coated in the spicy pork sauce.

Distribute the noodles between bowls, fry two eggs, placing one on top of each mound of noodles, then sprinkle on the sliced scallions and sesame seeds or furikake and serve immediately.