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In a small bowl, beat together the egg and soy sauce with a fork until combined. Set by the stove.
In a medium (10-inch) nonstick skillet, melt a little butter over medium. Add the cut sides of the bun and toast until golden, 1 to 2 minutes. Transfer to a plate, cut-sides up.
To the same skillet, add 1 tablespoon butter and the kimchi over medium. Cook, stirring often, until the liquid has evaporated and the red color has darkened slightly, 1 to 2 minutes. Pour in the egg and swirl the skillet so the egg coats the bottom of the skillet. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, less than 1 minute. Remove from heat, fold the egg in half and then in half again. Transfer to the bottom bun, then add the top bun. Let sit for about 30 seconds to allow the cheese to melt before digging in.