Korean Ssukgat Perilla Bibim Somyeon

Rinse 40 g crown daisy, shake off excess water, and cut it into 4 cm pieces.

Julienne 60 g cucumber thinly, then soak it in cold water so it stays crisp while the noodles cook.

In a large bowl, first mix 1.5 tablespoons soy sauce with 1 tablespoon each vinegar and plum syrup, plus 1 teaspoon minced garlic.

Stir in sesame oil and 2 tablespoons perilla powder until the dressing looks smooth and slightly thick.

Bring a generous pot of water to a full boil, add 200 g somyeon, and cook over medium-high heat for 3 minutes.

Stir right away so the strands separate, and add a small splash of cold water if it starts foaming over.

Drain the cooked noodles and rub-rinse them several times in cold water to remove surface starch.

Soak them in ice water for 30 seconds, then drain in a sieve and squeeze firmly so the dressing does not become watery.

Before adding the noodles, set aside part of the dressing for the later seasoning adjustment.

Add the well-drained noodles to the bowl and toss first with about 80 percent of the dressing. When the strands are evenly coated in a pale beige color, taste and adjust with the remaining dressing as needed.

Just before serving, add the crown daisy and drained cucumber, toss lightly, and serve cold immediately.