Steps

1. In a bowl, combine 1/2 tsp chicken stock granules, 1/4 tsp salt, 1/2 tbsp light soy sauce, and 1.5 tbsp sesame oil. Mix well to create the namul seasoning.
   🕒 09:10
2. Bring a pot of water to a boil and add 1 bag of bean sprouts. Boil for about 1 minute.
   🕒 09:31
3. Thoroughly drain the boiled bean sprouts and transfer them to the bowl with the prepared namul seasoning. Add white sesame seeds (to taste) and mix well. Chill in the refrigerator.
   🕒 10:26
4. Trim the ends of 1 cucumber and cut it into thin strips about 5cm long. Soak in water to make them crisp, then chill in the refrigerator.
   🕒 11:09
5. Using the same water used to boil the bean sprouts, bring the pot back to a boil. Gently crack 3 eggs around the edge of the pot to make poached eggs.
   🕒 12:14
6. Once the poached eggs are semi-cooked, remove them and immediately plunge them into ice water to cool.
   🕒 13:07
7. Bring a pot of water to a boil and cook 4 bundles of somen noodles according to package directions (about 2 minutes).
   🕒 13:20
8. Drain the cooked somen noodles in a colander, rinse thoroughly under cold running water to remove sliminess, then shock them in ice water. Drain well and chill in the refrigerator.
   🕒 13:43
9. In a separate bowl, combine 3 tbsp gochujang, 1.5 tbsp light soy sauce, 1.5 tbsp vinegar, 1 tsp chicken stock granules, 1 tbsp sugar, and 1.5 tbsp sesame oil to make the bibim noodle sauce.
   🕒 13:51
10. Add the chilled somen noodles to the sauce bowl and mix well.
    🕒 14:15
11. Serve the sauced somen noodles on a plate. Top with the chilled bean sprout namul, cucumber, and poached egg. Garnish with white sesame seeds (to taste). [Tip!] If you like spicy food, add doubanjiang (chili bean paste) or other chili paste to adjust the spiciness.
    🕒 14:46