In a large skillet over medium heat, soften the chopped green onion whites with the garlic in the vegetable oil for 1 minute. Add the kimchi and brown sugar. Cook for 3 minutes or until the cooking juices evaporate.
Add the shrimp, sesame oil and seeds. Cook for 2 minutes or until the shrimp are cooked through. Add the remaining pieces of green onion. Serve over jasmine rice, if desired.