In a large mixing bowl, combine the cooked short-grain rice with a drizzle of sesame oil, a pinch of salt, and optional ground white pepper. Mix thoroughly using a spatula and let sit covered.

In a medium bowl, crack the large eggs and whisk them together with milk (or water), a pinch of salt, and a dash of pepper until light and frothy.

Heat a non-stick skillet over medium heat, add vegetable oil, and pour in the egg mixture. Stir gently while cooking until softly set.

Turn off the heat once the eggs are cooked but still slightly runny. Scramble into bite-sized pieces.

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, gochugaru, and minced garlic until sugar dissolves.

Distribute warm rice into serving bowls, top with scrambled eggs, and drizzle the prepared sauce over the top.

Add favorite toppings like kimchi and green onions. Serve warm and enjoy immediately.