Bibim Guksu (Korean Spicy Cold Noodles)

Method

1. 1Make the sauce. Combine the gochujang, rice vinegar, soy sauce, sesame oil, sugar, minced garlic, kimchi brine, and gochugaru in a bowl. Whisk until smooth. Taste: the sauce should be spicy, tangy, slightly sweet, and deeply savoury. Adjust with more vinegar for acid, more sugar to balance heat, or more gochujang for depth. The sauce can be made up to a week ahead and refrigerated — it improves with time.
2. 2Soft-boil the eggs. Lower eggs into gently boiling water and cook for exactly 7 minutes for a jammy yolk. Transfer immediately to ice water for 2 minutes, then peel. Set aside.
3. 3Cook the noodles. Bring a large pot of unsalted water to a full rolling boil. Add the somyeon and cook for 3 to 4 minutes. Do not walk away: these noodles overcook quickly. Drain immediately.
4. 4Rinse and shock. Rinse the noodles under cold running water while rubbing them vigorously between your hands for 30 seconds. This removes surface starch and tightens the gluten, giving the noodles their characteristic bounce. Transfer to a bowl of ice water for 30 seconds, then drain thoroughly and shake off excess water.
5. 5Assemble and serve. Add the sauce to the noodles and toss with your hands or tongs until every strand is evenly coated. Divide between two bowls. Top with chopped kimchi, julienned cucumber, halved soft-boiled eggs, and a scatter of sesame seeds. Eat immediately: the noodles soften within 20 minutes of being sauced.