Add kimchi to a soup pot over medium heat and cook for about 5 minutes.
In a bowl, mix together sesame oil, garlic, gochujang, and gochugaru, then add in the salmon chunks and stir around to so that it is well coated.
Add the salmon to the soup pot, then pour the kimchi juice and some water in, and allow it to reach a boil for 10 minutes.
Reduce the heat to a simmer for 20 minutes.
Finally, add in the chopped scallions and serve immediately.
