InstructionsPrepare VegetablesPrepare vegetables by cutting cabbage (80g) and 1 cucumber (55g) into thin slices. Cut boiled egg in half.Optionally, you can add steamed soybean sprouts (next step) to this dish as well, which I recommend. I didn’t have any when creating this dish at the time, but definitely would have added.To steam soybean sprouts: place about 1/2 cup of water into a pot and add entire package of soybean sprouts (340g). You shouldn’t be able to see the water—in other words, you don’t need much. Place on medium-high heat and cover with lid. Once it starts steaming, immediately remove from heat and strain out the water. Do NOT run under cold water. Let the steamed sprouts cool down, rotating it when one side cools down. Refrigerate to cool.Create Sauce MixtureCreate sauce mixture by combining the following in a small bowl: 1 & 1/2 tbsp plum extract syrup (We use Beksul brand), 1/2 tbsp soy sauce (We use regular Kikkoman brand), 1 heaping Tbsp of gochujang (We use Sempio brand), and 1/2 Tbsp white sugarCook NoodlesBoil water in a small pot. Add a fist size of frozen Korean noodles (123g) to boiling water. Separate noodles with chopsticks so they don’t stick together. Cook for 4 minutes (it took us exactly 3 minutes and 45 seconds)— be careful to NOT overcook! Increase heat if the frozen temperature of noodles stops the water from boiling.To test if noodles are fully cooked: noodles should be al dente in texture, yet chewy. It’s not soft like spaghetti noodles.Strain the noodles, and run it under cold water while spreading the noodles through your fingers to completely cool it down. Strain again, and squeeze out the excess liquids out of the noodles. Place noodles in serving bowl.Additional Seasonings to Top Off WithTo the serving bowl with noodles, add sauce mixture (in increments if you do not want to add all of it), chopped vegetables (desired amount, we put in A LOT), boiled egg (cut in half). We personally use up all the vegetables in this recipe, so we add the entire sauce mixture. Add more or less, completely up to your preference. If you have less vegetables, use less of the sauce mixture.Lastly, add the following to the top: 1/2 tbsp + 1 tsp vinegar (We use apple vinegar by Ottogi brand. Rice and white vinegar is good too), 1/2 Tbsp sesame oil, and sesame seeds to garnishServe! To eat, mix it ALL up!Refrigerate any leftover steamed soybean sprouts. You can make a side dish with this called kongnamul muchim.