Ingredients
400 g (about 3 cups) all-purpose flour, 100 g (about 3/4 cup) kimchi-style napa cabbage, 50 g (about 1/3 cup) pickled white radish strips, 20 g each finely chopped pickled green and red bell peppers, 6 eggs.
Seasonings
15 g ground chili, 10 g chopped scallion, 5 g minced ginger, 1 teaspoon each salt and sugar, 3 tablespoons each Korean-style soybean paste and vegetable oil.
Steps
1. Cut the fermented cabbage into segments, mix with chili flakes until well combined; add sugar to the fermented white radish strips and toss to coat; steam the chili flakes with Korean-style soybean paste, 3 eggs, minced scallions, minced ginger, and vegetable oil to make a kimchi sauce.
2. Combine the flour with salt, 2 eggs, and water to form a dough. Let it rest, then roll it out into a thin sheet and cut into noodles. Cook the noodles in boiling water until done, drain and rinse under cold water, then transfer to a bowl. Top with the kimchi sauce and half a boiled egg, and serve.