Prep the ingredients

• Chop the enoki mushrooms in half.
• Roughly chop the scallions.
• Mince the garlic.
• Slice the pork capicola if needed.

Aromatics in oil

• Heat canola oil in a pot (olive oil works too).
• Add a tiny bit of sesame oil — don't add too much or everything will burn.
• Add some of the scallions and fry for about 30 seconds.
• Add a tiny bit of gochugaru. No salt for now, since soy sauce goes in later and the kimchi is already salty.

Fry the kimchi

• Add the aged, very sour kimchi (a generous amount to use it all up).
• Add the garlic and mix everything together.
• Fry until the kimchi turns a burning red-orange color.

Add stock and simmer

• Pour in the pre-prepared stock.
• Add a little kimchi juice.
• Add the enoki mushrooms.
• Push everything down to make space for the pork.
• Add the pork slices and the rice cakes.
• Season with soy sauce to taste.

Finish with egg

• Crack the egg into the stew.
• Cover the egg with some scallions on top.
• Let it cook and boil for 3 to 5 minutes until the egg is set.