To make the Kimchi inspired slaw, combine first seven ingredients in a glass bowl.
Cover and let sit 10 minutes.
Stir and let sit until ready to use. (Can be made up to three days ahead of time and refrigerated. Stir daily.)
Use the instructions on the bag to bake, fry or airfry the sweet potato fries.
When fries are cooked, place on a baking sheet and keep warm in a 200°F oven until ready to serve.
Drizzle 2 tablespoons sesame oil in a large non-stick skillet.
Fry eggs until whites are set but yolks are still runny (or to desired done-ness.)
Season with salt and pepper.
Stir slaw once more to combine. Drain well.
Divide sweet potato fries between 4 plates.
Top with a generous helping of slaw and 2 fried eggs.
Drizzle with remaining sesame oil, and sprinkle black and white sesame seeds over all.