Kimchi Soup

Chop the spring onion, set aside some of the green part for garnish. Peel and finely chop the garlic. Clean the carrot and grate it on a coarse grater or cut it into small matchsticks.

Heat the oil in a pot, add the spring onion, garlic, and carrot, and sauté for 2 minutes. Add gochujang, sauté for a moment, then add the kimchi with its juice and the broth. Cook over low heat for 15 minutes.

Place the eggs in water and once the water starts boiling, cook them for 5 minutes. Then drain the hot water, add cold water, and let them cool. Afterwards, peel the eggs.