I really love MUJI’s Ready-to-Pour Over Rice series.
They’re delicious and super convenient—you can make them in no time, which is perfect if you’re busy, don’t have time to cook, or don’t feel like going out to buy a lot of ingredients. They’re also great when you just want to make a single serving for yourself. If you haven’t tried MUJI’s Ready-to-Pour Over Rice series yet, I definitely recommend giving them a try!
The Yukgaejang Gukbap is mildly spicy (not overwhelming) and tastes amazing both poured over rice and used as a soup base for noodles. I especially love that it already includes vegetables and beef. This time, I’ll show you how to turn it into a quick and comforting spicy udon with a soft-boiled egg—perfect for cooling down with a little sweat in summer, or warming up on a chilly winter day.
Ingredients
| MUJI Ready-to-Pour Over Rice: Yukgaejang Gukbap | 1 pack |
| Udon noodles | 1 portion |
| Egg | 1 |
| Korean seaweed | (optional, for topping) |
| White sesame seeds | (optional, for topping) |
How to Make
1⃣ Boil the udon noodles according to the package instructions.
2⃣ Pour the Yukgaejang Gukbap into a pot and heat for about 3 minutes.
3⃣ Add the cooked udon to the soup, crack in the egg, cover with a lid, and heat on medium for about 30 seconds.
4⃣ Top with Korean seaweed and white sesame seeds. Serve hot!
Making yukgaejang soup from scratch usually takes quite a bit of time—you’d have to julienne carrots, chop a variety of vegetables, and simmer everything together. With MUJI’s Yukgaejang Gukbap, all you really need to do is heat it up. That made it the perfect quick lunch for me while working remotely.
I also found some inexpensive Korean seaweed at my local supermarket and added it as a topping—it paired perfectly with the spicy soup!
If this looks tasty, share it on Twitter/X!
And if you try making it, tag me—I’d love to see your version!
