Bibim-guksu (Spicy Mixed Noodles)

How to make it

1. 1

   Prep

   • Boil the somyeon noodles, rub and rinse them under cold water, then drain. / • Julienne the cucumber. / • Halve the boiled egg.

2. 2

   Mix the gochujang, gochugaru, soy sauce, vinegar, and sugar into a sauce.

3. 3

   Add the sauce to the somyeon noodles and toss until evenly coated.

4. 4

   Add the sesame oil and sesame seeds and toss lightly again.

5. 5

   Transfer to a bowl and top with the cucumber and the boiled egg.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• If the noodles aren't drained enough, the sauce turns watery.
• Adding a lot of sesame oil at the start keeps the sauce from clinging to the noodles.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the broth is too salty, add cold water or more ice. The ice thins it further as it melts, so it should taste slightly salty when you serve it.

Storage

The sauce keeps 5 days refrigerated. Eat the tossed noodles right away.