Spicy Rubī Tomato Egg Noodles

Cross-hatch tomatoes and boil in water for approximately one minute. Add tomatoes to ice bath and remove skin. Set aside.

Add gochugaru chili oil to a skillet and heat on high until oil runs loose. In a bowl, beat eggs and milk together until combined. Add to the skillet and scramble until tender and loose. Remove eggs from heat.

In the same skillet, add garlic and scallion and sauté over medium heat, until soft. Add tomatoes and cook over high heat. When the tomatoes begin to wilt and release juices, add Gochugaru Oil ketchup, sugar, salt, and soy sauce. Add water as needed

In a separate bowl, add water to sweet potato starch or flour and mix until smooth.

Add eggs to the tomato sauce and cook over medium heat. Incorporate starch mixture one tablespoon at a time, until the sauce reaches a gravy consistency.

Cook noodles or pasta according to instructions on package. Combine.