Add ground beef, minced kimchi, 1 tablespoon scallion whites, and 1 tablespoon scallion greens to bowl and gently knead with your hands until combined. Pinch off and roll meat mixture into 1¾-inch balls (you should have about 30 balls).

Heat coconut oil in Dutch oven over medium heat until shimmering. Add remaining scallion whites, garlic, and ginger and cook until fragrant, about 1 minute. Stir in chopped kimchi and cook until softened, about 2 minutes. Stir in broth, then gently add meatballs and bring to simmer. Reduce heat to low, cover, and cook until meatballs are cooked through, 4 to 6 minutes, gently stirring to redistribute meatballs halfway through cooking. Season with salt and pepper to taste. Drizzle each portion with ½ teaspoon sesame oil and sprinkle with remaining scallion greens before serving.