I prepared somen and radish to make ssammu bibim guksu.

Chop the radish as thin as possible. That way, it doesn't turn when you mix it with noodles.

1 tablespoon of red pepper paste, 1 tablespoon of tsuyu, 4 tablespoon of plum syrup, 0.5 tablespoon of lotus root, starch syrup or 2 tablespoon of oligosaccharide, mix well, taste it, and add 2 tablespoon of vinegar to make it sweet and sour. Adjust the amount of vinegar and starch syrup to your liking.

Add shredded radish to the sauce and mix.

Put 2 tablespoons of vinegar and 0.5 tablespoons of salt in a pot and add water to soak the eggs. Turn off the heat when it boils over high heat.

Cover and let stand for 5 minutes.

After 5 minutes, soak the egg in cold water for 5 minutes.

Beat the eggs together and pay the balance to the shell.

Then the egg shell will peel off easily.

The eggs are well-boiled. It's a moving egg with a flow of yolk.

Grind 2 tablespoons of sesame seeds finely.

Put 1.5L of water in a large pot and spread out the noodles when the water boils over high heat. Stir it so that it doesn't stick. Boil it for 2 minutes and 30 seconds. I took a few strands, washed them in cold water, and when I tasted them, they were boiled chewy and well. Please refer to the cooking time of the product for boiling time.

You have to put the noodles in a strainer tray and rinse them well while rubbing them with your hands under running water to prevent the smell of flour.

Mix the drained noodles in the sauce and add 1 tablespoon of sesame oil and sesame seeds.

I also posted a touching egg. Mix it again and enjoy it. Bibim-guksu with crispy radish is a delicacy. Bibim-guksu has to have a thick soup so that the noodles don't clump together and are smooth, so it's better to swallow.