Bring a large pot of water to a boil.

Add the Kal-guksu or somyeon noodles and cook according to the package instructions (usually about 5-7 minutes for Kal-guksu or 3-4 minutes for somyeon).

Stir the noodles occasionally to prevent them from sticking.

Once cooked, drain the noodles and rinse them under cold water to stop the cooking process and chill them.

Toss the noodles with a few drops of sesame oil to prevent sticking and set them aside.

In a mixing bowl, combine gochujang, soy sauce, sesame oil, rice vinegar, sugar, honey (or corn syrup), minced garlic, gochugaru, salt, and pepper.

Mix well until smooth and well combined.

Taste the sauce and adjust sweetness, tanginess, or spiciness as desired by adding more sugar, rice vinegar, or gochugaru.

Julienne the cucumber and carrot.

Thinly slice the onion and soak it in cold water for 10 minutes to reduce the sharp flavor. Drain and set aside.

Boil the egg for 8-10 minutes, then peel and slice it in half.

Blanch the bean sprouts in boiling water for 1-2 minutes, then rinse with cold water and set aside.

Chop the kimchi into small pieces.

Cut the nori into thin strips.

Place the cold noodles in a large serving bowl.

Pour the spicy sauce over the noodles.

Arrange the toppings (cucumber, carrot, onion, egg, kimchi, bean sprouts, green onion, and nori) over the noodles.

Sprinkle toasted sesame seeds on top for garnish.

If using additional protein (like grilled beef, pork, or chicken), add it on top.

Toss the noodles and toppings together just before eating to ensure everything is coated in the delicious sauce.

Serve immediately as a refreshing main dish or light lunch.

Enjoy the perfect balance of spicy, sweet, and tangy flavors in every bite.