2 cups fermented napa cabbage kimchi
2 teaspoons sesame seed oil
1/2 teaspoon sugar
Rinse the kimchi in cold water and drain in a colander. Wearing plastic gloves, squeeze out the liquid and slice them 1/4 inch thin and transfer to 3 layers of coffee filter or paper towel.
Heat the oil in a pan on medium high heat. Transfer the kimchi and sugar and sauté for 2 to 3 minutes stirring constantly. Cool.
One of the topping options for Bibimbop.