First, cut the kimchi into three pieces. Please don't throw away the head part of the kimchi as well.

Please cut the green onions.

Cover the pot with cooking oil. If you don't know how much you put on, use a regular spoon for 5 spoons.

Stir-fry the chopped green onions in oil to make green onion oil. (If you use high heat, it can be dehydrated, so if you hear a chirping sound while frying green onions, change it to medium or low heat and stir-fry it for about 30 seconds.)

If you made green onion oil, put in kimchi right away!!! Stir-fry it on medium heat for about a minute.

Stir-fry kimchi for about a minute, add 2 spoons of perilla oil, and continue to stir-fry.

On low heat, like this! Stir-fry until kimchi is slightly transparent overall! After stir-frying it on low heat for about 7 minutes, it's a bit transparent up to the middle.

Cut tofu (1/2 wool) while frying perilla oil kimchi. (If you're nervous, turn off the heat and cut it.) Now focus!!!

Starting with sliced tofu, add 1 spoon of minced garlic, 1/2 rice bowl of kimchi soup, and rice water! Don't put all the rice water in it, just pour it until the kimchi is soaked. And high heat fire!!!! How long do you boil it? Let's go for 15 minutes when it starts boiling!!!

Stir once in a while. When the soup is low while boiling, add the rest of the rice water!

It's a bit more since I put in the flesh water againI'm going to taste it a little bit..

It's very sour maybe because I used aged kimchi that is 3 years old..[Laughing]Put sugar in quickly and boil it for a minute, put it in a soup bowl, and eat it with rice!!