Wash the aged kimchi in water to remove excess seasoning, squeeze out the water, and slice thinly.

Slice the onion, red chili, and green chili into thin strips.

Heat a pan with vegetable oil, add the sliced onion, and season with a pinch of fine salt. Stir-fry until softened.

In another pan, heat 1 tbsp vegetable oil and 1 tbsp sesame oil. Add the sliced kimchi and stir-fry until fragrant.

Add the sliced red chili and green chili to the pan with kimchi and stir-fry briefly.

Spread the stir-fried kimchi and onions on a large plate to cool slightly.

In a wok, combine water, soy sauce, oyster sauce, cooking wine, and sugar. Bring to a boil, then add the soaked glass noodles. Stir and cook until the liquid is absorbed.

Add the stir-fried kimchi and onions to the wok with the noodles. Mix well with 3 tbsp sesame oil and 2 tbsp ground sesame seeds.