Once hot, add bacon, cook until crisp and remove to a paper towel lined plate with a slotted spoon leaving grease in the pan. If not using bacon, add 1-2 tablespoons oil to the skillet.
Add onions and potatoes to the skillet, reduce heat to medium and cover. Cook for about 10 minutes, remove cover, season with salt and pepper, add the garlic and toss to combine. Cook for another 5 minutes until potatoes start to brown and crisp up.
Add the kimchi to the skillet, cook another minute until warmed through. Turn off heat, season to taste and garnish with chives.
Notes
-Serve as a side dish or top with a fried/poached egg as a standalone meal.