Wash the aged kimchi and squeeze out excess water.

Slice the onion and bell peppers into thin strips.

Pan-fry the smoked duck in a wok until cooked through.

Remove the duck and sauté the onion in the remaining duck fat.

Sauté the bell peppers with a pinch of salt until softened, then mix with sesame oil.

Prepare the rice by mixing it with a pinch of salt, sesame seeds, and sesame oil.

Lay out the kimchi leaves, overlapping them to form a base for rolling.

Spread a thin layer of rice over the kimchi leaves.

Place perilla leaves, smoked duck, onions, and bell peppers on top of the rice.

Roll the kimchi tightly around the filling to form a roll.