Stir-fried aged kimchi

It's burdensome to eat greasy, high-calorie food every day, so today I tried stir-frying the kimchi I stored last year. It turned out to be cleaner and more tangy than I expected, with a superb flavor. I stir-fried it with perilla oil, cooking oil, a little garlic, and a bit of honey, and it turned out pretty good.

Sometimes you crave foods like this.

If you have aged kimchi, give it a try.