Remove the seasoning from the aged kimchi and tear it into strips.

Remove the heads and guts of the anchovies, then lightly roast them in a dry pan over low heat to eliminate the fishy smell.

Add the roasted anchovies and aged kimchi to the pan, pour in 2 cups of water, and bring to a boil.

Simmer over medium-low heat and add 0.5 tbsp sugar and 0.5 tbsp minced garlic. Stir well.

Continue simmering until the liquid reduces and becomes slightly thick.