Bibim Naengmyeon

Combine gochujang, gochugaru, sugar, minced garlic, rice vinegar, soy sauce, sesame oil, roasted sesame seeds, grated Korean pear, and grated onion in a bowl. Mix thoroughly until well combined to create the spicy sauce. Set aside.

Prepare the garnishes: Peel and halve the hard-boiled eggs. Julienne the cucumber and Korean radish. Thinly slice the cooked beef brisket.

Bring a large pot of water to a rolling boil. Add the buckwheat noodles and cook according to package directions, typically 2-3 minutes, until al dente.