Golbaengi Muchim

Cook 120 g Somyeon noodles according to package directions, then rinse under cold water.

Thinly slice 50 g carrot, 150 g cucumber, 20 g perilla leaves, 15 g garlic, and 100 g onion.

Combine 15 g gochugaru, 60 g Gochujang, 30 g rice vinegar, 20 g sugar, 10 g sesame oil, 30 g Whelk Brine, and 30 g onion in a bowl.