Will defend the cooking option as a first choice rather than a consolation. A batch that is too garlicky raw is better in jjigae than a correctly seasoned one, because the stew wants assertive kimchi and mild kimchi disappears into it.
So if you make kimchi regularly, an over-garlicked batch is not a failed batch, it is next month's stew supply. Label it and stop trying to fix it into something it does not need to be.