Directions:
1. Take vinegar. Kimchi and half a cup of water in a blender and process it till it turns smooth.
2. In a medium bowl toss half of the kimchi sauce, rice and half a teaspoon salt. Cover this and microwave for about 4 minutes till it becomes hot. Check the dish halfway
3. In the meanwhile place a large skillet over medium heat and cook bacon, about 4 minutes on each side, till it is brown and crispy. Place the cooked bacon on a plate lined with paper towel to drain the excess fat. Cut the bacon to small pieces then.
4. Wipe and clean the skillet in which bacon was cooked. Pour some vegetable oil into it and keep it over medium high flame. Crack eggs into it and season them with salt. Cook the egg till the whites have set but the yolk is still runny. Remove this from the heat.
5. Portion the rice and place them in the bowls. On top of the rice place the egg, bacon, avocado, scallion and the remaining kimchi sauce. Drizzle half a teaspoon of sesame oil in each bowl and serve.