Mix the ground beef, gochujang, egg, panko breadcrumbs, and salt in a bowl until evenly combined. Divide the mixture into 8 equal portions and shape each into a small loaf. Wrap one slice of bacon around each loaf, tucking the ends underneath.

Place the wrapped loaves on a baking sheet and bake at 400 degrees F for 25 minutes until the bacon is crisp and the meat reaches 160 degrees F inside.

While the meatloaves bake, heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the chopped kimchi and cook for 2 minutes.

Add the cooked rice, soy sauce, and sesame oil to the skillet. Stir everything together and cook for 4 to 5 minutes until the rice is hot and slightly crisp in spots. Remove from heat and stir in the sliced green onions.

In a separate skillet, fry the 4 eggs sunny-side up or over easy. Serve two meatloaves per person with a scoop of kimchi fried rice and one fried egg on top.