Step 1

Boil a pot of water to cook noodles in. Follow directions on the package. I bought this bag and this one said to boil  5 cups of water (for 100g of noodles) and cook noodles for 2-3 minutes. Then rinse 3~4 times in cold water. Drain. Note, rinsing in cold water prevents the noodles from sticking too much and also makes them chewy.

Step 2

Cook hard boiled eggs. Peel and cut into 1/ 1/2 egg will be used for each bowl.

Step 3

Clean and peel onion, garlic and apples. Cut onion an apples into smaller chunks to fit into your blender or chopper.

Step 4

Chop or blend until smooth. If you don't have a chopper, just grate all of them.

Step 5

To the chopped or grated onion+apple+garlic mix from 3, add vinegar, soy sauces, gochujang, sugar, honey, gochukaru (Korean red chili powder) and sesame oil. Mix and set aside or keep in fridge for later.

Step 6

Rinse the following: cabbage, spring mix and/or red leaf lettuce. Optionally, rinse perilla leaves (kkaetnip 깻잎) and chrysanthemum leaves (ssukat 쑥갓) for extra flavor.

Step 7

Julienne cabbage (finely). Cut lettuce and perilla into thin strips. Break chrysanthemum leaves into smaller pieces by hand.

Step 8

Assemble a bowl with noodles then arrange cut vegetables on top. Add bibim sauce and 1/2 an egg on top. Finish with some daikon sprouts (optional), sesame seeds and a swirl of sesame oil. OR serve sesame oil and sesame seeds at the table.

Step 9

Optionally, slice radish into 1 inch wide thin slices and sprinkle salt and let it sit for 10 minutes. Then add sugar and vinegar and mix. Serve as a side dish or with the noodles.