@Steve-o I noticed the recipe calls for aged Kimchi which reminded my that the only time there was Kimchi ji-gae for lunch was when the Kimchi in the shop refrigerators got funky. About every 3 or 4 weeks.
Yeah I'd say that was aged. Seemed to me the taste changes some on other Kimchi, doesn't taste fresh if you can apply that word to it.@Wooleybooger I have to admit to being unfamiliar with "aged" kimchi. It's a fermented product, so imo freshness is kind of a relative thing anyway. And the kimchi I used had been in my fridge for maybe four months. So it was at least somewhat aged. It seemed to work well enough.