Fluff cooked short-grain rice in a large bowl. Drizzle sesame oil and sprinkle with salt and optional ground white pepper. Mix thoroughly and cover to keep warm.

In a mixing bowl, crack open the eggs and add milk or water, salt, and black pepper. Whisk vigorously until frothy.

Heat a non-stick skillet over medium heat. Add vegetable oil and pour in the egg mixture. Gently stir and scramble for about 2-3 minutes.

Remove from heat, break scrambled eggs into bite-sized pieces, and let cool slightly.

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, gochugaru, minced garlic, and sesame seeds. Adjust seasoning as needed.

Fill serving bowls with warm rice, top with scrambled eggs, and drizzle sauce over. Add any favorite toppings.

Serve warm with green onions, kimchi, and roasted seaweed flakes.