Preheat your Blackstone griddle to medium heat and lightly oil the surface.
Prepare the green onions by cutting them into 1½-inch pieces, then slicing into thin strips. Place in an ice bath for about 30 minutes to curl. Drain and pat dry.
In a bowl, mix ground pork, garlic paste, ginger paste, soy sauce, sesame oil, and seasoning until just combined. Form into 4 equal patties.
In another bowl, combine kewpie mayo, chopped kimchi, and kimchi juice. Mix well and set aside.
Cook the pork patties on the griddle for 4–5 minutes per side, until fully cooked and nicely browned. Move to a cooler area to rest.
Toast the brioche buns cut-side down until golden. Remove and set aside.
Add a little oil to the griddle and cook the eggs over easy. Spoon chili crisp over each egg just before removing.
Assemble the burgers by spreading kimchi kewpie mayo on the bottom bun, adding the pork patty, topping with the chili crisp egg, and finishing with curled green onions.
