Kimchi Soup with Udon Noodles and Egg

Slice the spring onions into rings, setting aside the green part for garnish. Peel and finely chop the garlic. Clean the carrot and coarsely grate it or cut it into fine sticks.

Heat the oil in a pot. Sauté the spring onions, garlic, and carrots for about 2 minutes. Add the Gochujang paste, roast briefly, then add the kimchi (including its juice) and the broth. Simmer over medium heat for about 15 minutes.

Meanwhile, soft-boil the eggs in boiling water for about 5-6 minutes. Then rinse with cold water, let cool, and peel.