Cook 200 g somen noodles in boiling water until al dente, then rinse under cold water.
2
Prepare the sauce by mixing 20 g gochugaru, 60 g gochujang, 15 g plum extract, 30 g soy sauce, 15 g sesame oil, 5 g sesame seeds, 15 g garlic, 100 g onion, 20 g sugar, and 20 g rice vinegar.
