Bibim Guksu

Instructions

1. Prepare the noodles
   Bring a large pot of water to a boil. Add the noodles and cook according to package instructions, usually 3-4 minutes. Drain immediately and rinse under cold running water until completely cooled. Drain well and set aside.
2. Make the sauce
   In a medium bowl, combine gochujang, rice vinegar, sugar, sesame oil, minced garlic, and soy sauce. Whisk together until the sugar is dissolved and the sauce is smooth. Adjust the seasoning according to taste – add more gochujang for spicier sauce or more sugar for a sweeter flavor.
3. Prepare the vegetables
   Julienne the cucumber and carrot into thin strips about 2 inches long. If the cucumber is very watery, lightly salt it and let it sit for 5 minutes, then squeeze out excess moisture. Chop the green onions finely.
4. Assemble the dish
   Divide the cold noodles among four serving bowls. Add a portion of the sauce to each bowl and toss the noodles until they're evenly coated with the sauce. Arrange the cucumber, carrot, and half of a hard-boiled egg on top of each bowl of noodles.
5. Garnish and serve
   Sprinkle each bowl with chopped green onions and toasted sesame seeds. Serve immediately while the noodles are cold. Traditionally, diners mix all ingredients together thoroughly before eating.