Kimchi Bokkeumbap (Kimchi Fried Rice) for Two

 Grip gim with tongs and hold about 2 inches above low flame on gas burner. Toast gim, turning every 3 to 5 seconds, until gim is aromatic and shrinks slightly, about 20 seconds. (If you do not have a gas stove, toast gim on rimmed baking sheet in 275-degree oven until gim is aromatic and shrinks slightly, 20 to 25 minutes, flipping gim halfway through toasting.) Using kitchen shears, cut gim into four 2-inch-wide strips. Stack strips and cut crosswise into thin strips.

 Heat 1½ teaspoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add ham, onion, and scallion whites and cook, stirring frequently, until onion is softened and ham is beginning to brown at edges, 5 to 7 minutes. Stir in kimchi and reserved juice, water, soy sauce, gochujang, and pepper. Cook, stirring occasionally, until kimchi turns soft and translucent, 3 to 5 minutes.

 Add rice; reduce heat to medium-low; and cook, stirring and folding constantly until mixture is evenly coated, about 3 minutes. Stir in sesame oil and remaining 1½ teaspoons vegetable oil. Increase heat to medium-high and cook, stirring occasionally, until mixture begins to stick to skillet, about 3 minutes. Transfer to serving bowl. Sprinkle with sesame seeds, scallion greens, and gim and serve.