Chop the kimchi

• Chop the very old, ultra-sour kimchi into bite-sized pieces.
• Also get some of the old radish kimchi and chop it up.

Cook the kimchi

• Cook the chopped kimchi in the pot for a couple of minutes.

Add water and pork belly

• Add some water to the pot.
• Add the frozen rolled pork belly, thinly sliced.

Season

• Season the jjigae with fish sauce and sesame oil.

Crack in an egg

• While the stew is still really hot, crack an egg into it.

Serve with rice

• Serve with fresh cooked rice.
• Spoon some of the soup over the rice.