Prepare cucumber kimchi: dice cucumber, combine with gochugaru, rice vinegar, salt, and minced garlic. Let sit for 10 minutes.
Bring chicken stock to a gentle boil in a pot with soy sauce and sesame oil.
Blanch spinach in the stock for 1 minute, then remove and set aside.
Beat eggs in a bowl. Slowly drizzle beaten eggs into simmering stock while stirring gently in one direction to create ribbons.
Add blanched spinach back to soup and adjust seasoning with salt.
Divide cooked rice between two bowls.
Ladle egg drop soup over rice.
Top with sliced scallions and serve cucumber kimchi on the side.
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