Steps

1. In a bowl, combine Mentsuyu (Noodle Soup Base, 3x concentrate) 2 tbsp and Water 150ml, and mix well.
   🕒 01:32
2. Add Vinegar 1.5 tbsp and Sugar 0.5 - 1 tsp and mix further.
   🕒 02:17
3. Add Thinly sliced Garlic 1 clove and Grated Ginger 1 clove to complete the soup for the soup cold noodles. (Key Tip!) Adjust the sweetness to be slightly stronger than clear broth. Adding a little sesame oil will enhance the umami.
   🕒 02:27
4. In a separate bowl, combine Gochujang 3 tbsp, Vinegar 2 tbsp, Sugar 2 tbsp, White Sesame Seeds (ground) 1 tbsp, and Grated Ginger 2 cloves. Mix well to create the sauce for the bibim cold noodles. (Key Tip!) Japanese Gochujang tends to be sweet, so adjust the sugar amount accordingly. Adding a little sesame oil will enhance the umami. This sauce is also great for sashimi.
   🕒 02:50
5. Slice the cucumber diagonally.
   🕒 04:15
6. Cut the diagonally sliced cucumber into thin strips (julienne).
   🕒 04:22
7. Arrange the cooked somen noodles in a twisted manner in a serving bowl.
   🕒 04:32
8. Generously top the arranged somen noodles with julienned cucumber and kimchi.
   🕒 05:12
9. Add the soft-boiled egg.
   🕒 05:39
10. (For Bibim Cold Noodles) Pour the prepared bibim cold noodle sauce over the arranged somen noodles to complete the bibim cold noodles.
    🕒 05:02
11. (For Soup Cold Noodles) In a separate bowl, pour the prepared soup for the soup cold noodles over the arranged somen noodles to complete the soup cold noodles.
    🕒 06:19