I think people like and dislike Gat Kimchi because it has more salted fish than regular kimchi. Even if I didn't eat a lot, the kids would sometimes find gat kimchi, buy it little by little, put it in the refrigerator, and take it out and eat it. You took out the seasoned mustard kimchi.

Rinse it three or four times to wash off the seasoning and soak it in water for about 20 minutes to remove the salty taste.

I roughly squeezed the water out and cut it into four pieces into bite-size pieces.

I put mustard kimchi in a pot, put perilla oil, soybean paste, and garlic, and rubbed them together.

Pour rice hot water or just water into it and boil it.

I put some anchovies and some dried shrimp in it. You can just put one of the two. I have it, so I just throw it...

Cover and boil over medium heat, and when the soup boils down, pour it over low heat again. Boil enough for about 30 minutes. It needs to be boiled down enough to have some soup left.

It's good to pick up shrimp and eat anchovies seasoned with soybean paste. The seasoning of the soup is only one tablespoon of soybean paste, but the seasoning came out of the mustard kimchi and it became a perfect seasoning to eat. It's not a visual that makes you want to eat it because it's not red, but it's pretty good.