Tried a mild kimchi fried rice for the kids

So Chicago's been buried in snow again and I had a giant tub of Costco kimchi that was getting way too sour to eat plain, so I figured why not turn it into fried rice for dinner. I rinsed some of the kimchi a bit and cut way back on the gochujang, added extra egg and a ton of scallions to balance it out, and honestly my youngest went back for seconds which never happens with anything remotely spicy! My oldest wanted it hotter though, so now I'm torn between making one pot for everybody or just doing a side of extra gochujang sauce for him to add himself. Anyone else deal with three totally different spice tolerance levels at the same table? Feels like I need a spreadsheet just to keep track of who wants what!