Beolgyo Kkomak Bibim Guksu

Thoroughly clean kkomak by scrubbing them under cold running water. In a pot, bring 1000 grams of water to a boil. Add the cleaned kkomak and blanch for 30-60 seconds until they just begin to open. Immediately remove the kkomak, cool them under cold water, and then carefully shell them, reserving the meat.

Prepare the vegetables: Julienne the cucumber, carrot, and onion. Shred the perilla leaves and lettuce into bite-sized pieces.

In a mixing bowl, combine the gochujang, gochugaru, soy sauce, minced garlic, sesame oil, sugar, rice vinegar, toasted sesame seeds, green onion, and minced ginger to create the bibim guksu sauce. Mix well until all ingredients are thoroughly incorporated.