Prep the scallops. Rinse carefully under cold water to remove any grit. Trim off the tough foot on the side of each scallop with a sharp knife. Pat scallops dry with a paper towel and season on both sides with salt and pepper. To ensure a nice browning, dust one end of the scallops lightly in flour. This is optional and I didn’t do it this time—that’s why my scallops don’t have nicely browned tops in the photo.
Make the fried rice. Mix the kimchi juice, gochujang and soy sauce together in a small bowl and set aside. Heat oil over medium-high flame in a large skillet or wok. Add kimchi and cook, stirring frequently, until it browns slightly and becomes very fragrant, 1 to 2 minutes.
Add the rice and cook, stirring frequently and breaking up any clumps with a wooden spoon. Cook for about 1 to 2 minutes, then stir in the kimchi juice mixture and cook another 3 minutes or so, stirring frequently.
Add the sesame oil and stir until everything is thoroughly combined and the rice has begun to brown. Taste and adjust seasoning with more soy sauce, if needed, and reduce heat to low.
Cook the scallops. Heat the oil in a nonstick frying pan over medium-high heat. Place the scallops floured-side down (if you did that) and cook undisturbed for 2 minutes. (While this is going on, quickly divide the fried rice between two shallow bowls.)
Turn she scallops and cook on the other side for just 1 minute—don’t overcook or they’ll get tough and chewy. Place scallops on top of fried rice, sprinkle chives or scallions over everything and serve immediately.