Bibim-Guksu with Spicy Kimchi-Scallion Relish and Soft-Boiled Egg

Bring a medium pot of water to a boil. Gently lower the eggs into the water and cook for 6 minutes 30 seconds for a jammy, golden yolk. Remove, shock in an ice bath, peel carefully, and halve.

In the same water, boil the sweet potato glass noodles according to package directions (usually 5-6 minutes) until translucent and chewy. Drain thoroughly and rinse under cold running water to stop the cooking and remove excess starch.

In a large mixing bowl, combine the gochujang, chopped kimchi (with a little of its brine), and thinly sliced scallions to create the spicy, pungent sauce base.

Toss the cold noodles directly into the bowl with the kimchi-gochujang mixture, using your hands or tongs to ensure every strand is coated in the vibrant red sauce.

Divide into a bowl, arrange the soft-boiled egg halves on top, and garnish with additional fresh scallions for a sharp, clean crunch.

Serve immediately while the noodles are springy and cool.