Rinse the kimchi thoroughly to remove the chili powder and seasoning.

Squeeze out excess water from the rinsed kimchi and cut it into bite-sized pieces.

Prepare a broth using anchovies and kelp, or use plain water for simplicity.

Add the kimchi to the broth and simmer until the liquid reduces significantly.

Add 1 tbsp sugar and 1/2 clove minced garlic to the pan.

Pour 4 tbsp of perilla oil into the pan and stir-fry the ingredients together.