Making perilla oiled aged kimchi

[Preparing aged kimchi]
1. Wash the aged kimchi under running water, cleanly remove the red pepper powder, and roughly squeeze out the moisture.
2. Cut the cabbage leaves lengthwise so that each leaf can be easily eaten. Cut the mixed radish into bite-sized pieces.
[Roasting aged kimchi]
3. Put aged kimchi in a pot, pour in plenty of perilla oil, and fry. Add sugar depending on the age of the kimchi.
4. Add mushroom powder and stir-fry. If you have goji berry powder, you can add it.
5. Roughly wash the dried kelp with water, then insert it into the bottom of the aged kimchi and boil.
[Pour water and boil]
6. Pour enough water to completely submerge the kimchi. It is even more delicious if you pour rice water from washed new rice.
7. Cover with a lid and boil over high heat.
8. After boiling for about 30 minutes, a deep soup comes out of the kimchi. Once you taste it, turn off the heat and let it cool.
[Boil it for the second time]
9. After an hour or two, put it back on the fire and boil it. Boil with the lid on. Once it boils, reduce the heat to medium, open the lid, and boil.
10. Boil the soup until a little bit remains and turn off the heat before it gets too thick.