Noodles (Cold Korean Noodles, Hiyamugi Noodles, Soumen Noodles)
as much as you want
To make the sauce, combine the ingredients in order in a storage container, stirring continuously. This will keep in the refrigerator for a month or more.
Depending on the brand of the gochujang, you may need to decrease the amount of sugar.
Cut the carrot into half lengthwise. I used a wide julienne slicer to cut them.
Heat the frying pan on medium heat, add the sesame oil and the carrot, and cook as if cooking kinpira. When the carrot becomes tender, stir in the salt and garlic, stop the heat, and sprinkle with the sesame seeds.
Boil the bean sprouts in plenty of hot water for 50 - 60 seconds. When the water comes to a boil again, drain the bean sprouts in a colander and place in a bowl. Stir in the sesame oil and other flavoring ingredients while the bean sprouts are still hot.
Blanch the spinach and cool it in ice water. Wring out the excess moisture and cut into 4 cm pieces. Combine with the other flavoring ingredients.
Cook the noodles, chill in ice water, and drain the water completely. Combine the noodles and the sauce (1 serving = 3 - 4 tablespoon) in a bowl. Arrange the various namul on top.
"Blended Japanese and Korean Style Bibimbap Noodles" (Recipe ID: 1825874)
Story Behind this Recipe
I attempted to make a salty-sweet and sour sauce...and came up with this seasoning. The ingredient amounts are easy to remember; the sugar, soy sauce, vinegar, and ground sesame seeds amounts are all the same. Since you can store it in the refrigerator, not only can you use it with cold noodles, you can add it to other ingredients as-is or saute it for various Korean type dishes. I topped this dish with lots of vegetables and changed the rice to cold noodles.
Since the bean sprouts contain a lot of moisture, if you coat the ingredients with sesame oil first, they won't get too mushy. The namul can be stored in the fridge for 2-3 days, so I made a larger amount without wasting ingredients. I used moderately sweet gochujang "Haechandle," as shown in the photo in Step 1.