1. On medium heat, render down bacon slivers. After 3 minutes, add white onion, scallions, garlic, and chopped kimchi, and cook for an additional 3 minutes.
2. Mix in honey and 1 tbsp butter, cook until the jam is reduced and sticky, then set aside.
3. Prepare the Gochujang Aioli: Add all aioli components (kimchi juice, gochujang, kewpie mayo, sesame oil) to a bowl and mix well.
4. Chop your lettuce and butter and toast your buns.
5. Pound your pork chops thin. Coat them in AP flour, then beaten egg, then pork panko crumbs, pressing down firmly. Fry the coated pork chops in neutral oil until golden and cooked through.
6. Fry your remaining eggs.
7. Assemble your sandwich: Layer toasted bun, gochujang aioli, lettuce, pork chop, pepper jack cheese, kimchi bacon jam, fried egg, and top bun.
