Spicy Kimchi Soup with Udon Noodles and Egg

Slice the spring onions, setting aside a small amount of the green part for garnish. Peel and mince the garlic. Peel the carrot, then grate it on a coarse grater or cut it into thin strips.

Heat the oil in a pot, add the spring onions, garlic, and carrot, then sauté for 2 minutes. Stir in the gochujang paste, sauté briefly, then add the kimchi with its juice and pour in the broth. Simmer over low heat for 15 minutes.

Place the eggs in water and cook for exactly 5 minutes from boiling (this will keep the yolk soft). Then drain the hot water, cool them with cold water, and peel them.