Chop kimchi into bite-sized pieces and mince the onion. Set aside.

Heat a non-stick pan over medium-high heat and add neutral oil.

Add chopped kimchi, minced onion, sugar, gochujang, and gochugaru. Sauté until caramelized and fragrant, about 5-7 minutes.

Lower heat, stir in rice and sesame seeds. Mix until well combined and heated through, about 3-4 minutes.

Transfer mixture to a bowl. Add toasted sesame oil and crumbled seaweed, mixing thoroughly.

Form tightly packed rice balls using your hands or a measuring cup dipped in warm water.

Sprinkle rice balls with furikake and serve warm, optionally with sides.