Kimchi itself has been a staple in Korean cuisine for centuries, with records of its consumption dating back to the 7th century. The fermentation of vegetables was an important preservation method in ancient Korea, and kimchi quickly became a popular way to preserve and flavor vegetables. Fried rice, on the other hand, is believed to have originated in China around 4000 years ago. The dish quickly spread throughout Asia and eventually made its way to Korea, where it was adapted and transformed into a unique Korean dish. The combination of kimchi and fried rice is believed to have first appeared in the 1960s in South Korea, during a time of rapid economic growth and increasing globalization. As South Korea became more connected to the rest of the world, people began experimenting with new flavors and ingredients, and kimchi fried rice was born.
I recommend using cast iron wok which has good heat retention.