Lunch · Korean · 10 min
Bibim-Guksu with Spicy Kimchi-Scallion Relish and Soft-Boiled Egg
- Calories
- 590
- Protein
- 43g
- Carbs
- 62g
- Fat
- 13g
Ingredients
- 117.3 g (approx. 5 eggs) Egg, large, soft-boiled
- 22 g Sweet potato glass noodles
- 720.2 g Hot pickled Napa cabbage kimchi
- 22.6 g Gochujang sauce
- 40g Scallions, raw
Method
- 01Bring 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.
- 02In 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.
- 03In 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.
- 04Toss 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.
- 05Divide into a bowl, arrange the soft-boiled egg halves on top, and garnish with additional fresh scallions for a sharp, clean crunch.
- 06Serve immediately while the noodles are springy and cool.
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