Ingredients
Units
Scale
For the broth:
- 2 tbsp Lao Gan Ma chili oil
- 3 garlic cloves, minced
- 3 scallions, greens and whites separated and sliced
- 1 inch ginger, grated
- 200 g (1 can) kimchi, chopped
- 1 tbsp gochujang
- 1/2 tbsp light soy sauce
- 200 ml unsalted beef fond + 300 ml water (or use a stock cube + water)
For the noodles & toppings:
- 2 packs Chinese egg noodles
- Leftover pulled pork, generous amount
- Scallion greens, sliced
- 2 eggs, soft-boiled for 6 minutes
- 2 leaves bok choy
- 1 cup bean sprouts
- Black sesame seeds, for garnish
- Chili oil, for garnish
Instructions
- Heat the chili oil in a large saucepan over medium heat. Sauté the scallion whites, garlic, and ginger for 3 to 4 minutes.
- Add the chopped kimchi and cook for 1 to 2 minutes. Stir in the gochujang, light soy sauce, beef fond, and water, then bring to a boil.
- Remove the broth from the heat once boiling.
- Soft-boil the eggs for 6 minutes. Cook the noodles according to package instructions and blanch the bok choy in the last minute. Strain everything, cool the eggs, then peel and halve them.
- Divide the broth and noodles between 2 bowls. Top with pulled pork, scallion greens, bean sprouts, black sesame seeds, egg halves, and chili oil.
- Prep Time: 5 minutes
- Cook Time: 15 minutes