1
To save time and energy we're going to soft boil the egg & make the noodles in the same pot. Bring water to a boil in a medium pot and add the egg, and let it boil for 7 minutes. Take out the egg from the pot (don't turn off the heat), submerge it in a bowl of cold water. Put in the noodles in the pot and cook it for around 3-5 minutes.
3
Whisk together the gochugaru, gochujang, sugar, soy sauce, sesame oil and vinegar in a bowl. If the sauce is too thick (it depends on your gochujang), add a few teaspoons of water. Divide the noodles between two large bowls and pour the sauce over each.
4
Slice the lettuce and red cabbage into thin strips and arrange on the noodles with a handful of blanched beansprouts (about 50 g). Top with a soft-boiled egg, sliced cucumber and some sesame seeds. These noodles are also great with danmuji (yellow pickled radish) and, of course, kimchi.
