Korean Spicy Chewy Noodles

In a bowl, loosen 2 tablespoons gochujang with 2 tablespoons vinegar, 1.5 tablespoons sugar, and 1 teaspoon soy sauce first.

Stir in 1 tablespoon sesame oil last, mixing until no sugar grains remain and the sauce looks smooth.

Cut 1/2 cucumber and 100 grams cabbage into fine strips about 0.3 centimeters thick.

Soak them in cold water for 5 minutes to firm the crunch, then drain thoroughly so the vegetables do not water down the sauce.

Lower 1 egg carefully into boiling water and cook over medium heat for 12 minutes for a firm yolk.

Transfer it straight to cold water, cool completely, peel cleanly, and cut it in half for topping.

Bring plenty of water to a full boil in a large pot, then separate and add 300 grams jjolmyeon noodles.

Cook for the package time, stirring so they do not stick, and remove them while they still feel springy.

Move the cooked noodles immediately into cold water and rub them by hand to rinse away surface starch.

When the water runs mostly clear, drain them in a sieve and shake hard so excess water does not weaken the seasoning.

Place the drained cabbage and noodles in a bowl and spoon the sauce evenly over the top.

Add the cucumber strips, both egg halves, and 1 teaspoon sesame seeds, then mix while cold until every strand is coated and serve immediately.