Kimchi Bibim Guksu Recipe: Easy Spicy Cold Noodles

2~3

Somyeon (thin Korean wheat noodles) – 2 generous servings (a thin, dried wheat noodle commonly used in cold Korean noodle dishes)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)

Gochugaru – 2 T (Korean red chili pepper flakes)
Gochujang – 2 T heaping (Korean red chili paste)
Sugar – 3 T
Maesil-aek – 2 T (Korean green plum extract; can substitute with sugar if unavailable)
Vinegar – 2 T
Soy sauce – 2 T
Worcestershire sauce – 1/2 T (optional)
Minced garlic – 1 T
Kimchi juice – to taste
Cider or water – to taste (cider refers to a Korean lemon-lime soda similar to Sprite)
Sesame oil – 2 T
Chopped kimchi – to taste (finely diced and mixed directly into the sauce instead of using as a topping)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)

Start by combining all the sauce ingredients together to make the seasoning sauce.
Tip.It's important to mix well at this stage so the sugar fully dissolves.
Boil the noodles, then rinse them several times under cold water to remove the starch, and drain well.
Tip.This dish tastes even better when served alongside some meat.
Add the sauce to the prepared noodles and toss everything together evenly.
Finish by adding your favorite toppings, and it's ready to serve.