Place some vegetable oil into a large pot. Put it on a medium-high heat. Once the oil is hot, add in the sliced spring onion pieces and stir-fry around.
Once the spring onion pieces start to sizzle, add-in the sliced onions. Stir-fry until the onions turn slightly translucent.
Then add in the chopped kimchi (1 cup). Stir-fry around for 1-minute.
Then add in the residual Kimchi Juice (⅓ cup).
Next, add in the water (2 cups).
As it comes back to boil, season the stew with: Minced Garlic (2 Tablespoons), Sugar (1 Tablespoon), Soup Soy Sauce (2 Tablespoons), Gochugaru (1 Tablespoon).
Once it comes to boil, set a timer for 3-4 minutes. Let it cook down.
After 3-4 minutes, give the Kimchi soup a taste. If you want to season with a pinch of salt, go ahead. (You can also give it a few more minutes to cook down - if it doesn't taste deep enough).
The Kimchi stew is ready! Now, use a knife to carefully balance and add the sliced cutlet pieces over the Kimchi stew. Then immediately pour the beaten egg mixture around the pot. Turn off the heat. (The eggs will cook in the residual heat).
Serve immediately - alongside a bowl of hot rice. Wolf it down and enjoy life :)