Chungcheong-do Sanchae Bibim Guksu

Prepare the vegetables: blanch chwinamul, balloon flower root, and gosari, then rinse and squeeze dry.

Cook 200 g somen noodles according to package directions, then rinse with cold water and drain.

Make the sauce: combine 80 g gochujang, 30 g soy sauce, 20 g sugar, 20 g rice vinegar, 15 g gochugaru, 10 g perilla oil, 20 g sesame oil, 10 g sesame seeds, 15 g garlic, and 25 g extract.