Gunnae-nai scratches the insides of kimchi under running water, washes it with water, and soaks it in the water a day before to get rid of the salty and the smell of the gun, and takes out the water the next day.

Stir-fry anchovies for soup on medium heat in a royal pan or frying pan to blow away the fishy smell and moisture of anchovies.

Check the amount of kimchi, prepare a large pot or royal pan, cut the drained kimchi into bite-size pieces, and put it in.

Pour enough water to cover the old kimchi.

If you pour water on the old kimchi, add plenty of perilla oil on it.
For your information, I added 10 spoons of perilla oil for Style Jiyoon.

Boil it over high heat.
You can close the lid or open it.

Because of perilla oil and water, old kimchi is glossy
It comes alive.
Turn it down to medium heat.

Add plenty of stir-fried anchovies and minced garlic.

Boil over medium heat for 30 minutes.
If you want a softer texture, increase the time.

Since the salty taste comes from old kimchi and anchovies, taste the soup and season it with dark soy sauce.
Style Jiyoon added two spoons of soy sauce.

Bring to a boil over low heat until the soup boils down.
If you like the soup, leave enough, and if you heat it up, leave enough because it will be salty.

I put the lid on and boiled it down over low heat, and the delicious smell spreads.

This is the delicious side dish, ripe kimchi.
If you don't throw away kimchi that you can't eat because you're in the military, you'll be reborn as a delicious side dish if you put a little more effort into it.
It is a daily rice side dish that can be kept in the refrigerator and eaten warm but cold.