Simple Korean Soy-Sesame Ganjang Bibim Guksu (2 Servings)

Bring approximately 1.2 L water to a boil in a wide pot and stir in 200 g dried somyeon.

Cook according to the noodle package. The source's rice-based somyeon takes about four minutes; ordinary wheat somyeon may differ. Add a splash of cold water if the pot foams up.

Rinse cooked noodles thoroughly with cold water to remove excess starch, then drain well.

In a bowl mix 1 1/2 tbsp soy sauce, 1 1/2 tbsp sugar, 1 tbsp sesame oil and 1/2 tbsp toasted sesame until the sugar is evenly dispersed.

Add the well-drained noodles and toss for about a minute until evenly coated. Taste and add a little more soy sauce only if desired.

Divide between two bowls; optionally add sliced scallion and 1/2–1 tsp gochugaru total. Leave out chili for a mild soy noodle dish.

Eat soon after preparing. Refrigerate any leftovers in a sealed container within two hours and reheat thoroughly for later consumption following food-safety guidance.