Ojingeo Bibim Guksu

1. Prepare the fresh squid by scoring its body in a crisscross pattern and slicing it into bite-sized pieces. Briefly blanch the fresh squid in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Drain well.

2. In a large mixing bowl, combine the minced garlic, gochujang, gochugaru, soy sauce, sugar, sesame oil, and rice vinegar. Mix thoroughly to create the spicy sauce.

3. Bring a large pot of water to a rolling boil. Add the somen noodles and salt. Cook the somen noodles according to package instructions, typically 2-3 minutes, stirring occasionally to prevent sticking.