Preheat the oven to 400°F. Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Halve lengthwise. Season with salt and pepper.

Meanwhile, pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces.

Line a sheet pan with foil. Place the sliced pork belly on the foil; arrange in an even layer. Roast 18 to 21 minutes, or until crisp around the edges and heated through. Transfer to a paper towel-lined plate.

The USDA recommends reheating cooked pork to 140°F.

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the kimchi. To make the broth, in a large bowl, whisk together the miso paste, soy glaze, bone broth, 3/4 cup of water (or 1 1/2 cups for 4 servings), and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. To make the glaze, in a separate bowl, combine the soy-miso sauce and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Add the noodles to the same pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to serving bowls. Wipe out the pot.

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy, sliced white bottoms of the scallions, sautéed aromatics (carefully, as the liquid may splatter), and chopped kimchi; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the broth mixture (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Carefully divide the finished broth among the bowls of cooked noodles. To the bowl of glaze, add the roasted pork belly; toss to coat. Serve each bowl of finished broth and noodles topped with the glazed pork belly and seasoned eggs. Garnish with the sliced green tops of the scallions and furikake. Enjoy!