Bean Sprout and Tofu Bibimmyeon

Wash bean sprouts and tofu thoroughly.

Blanch the bean sprouts in boiling water for 2-3 minutes, then rinse under cold water.

Pat the tofu dry with a paper towel and cut into bite-sized pieces.

Julienne the cucumber and carrot into thin strips.

Mix all the bibimmyeon sauce ingredients (gochujang, soy sauce, vinegar, sugar, sesame oil, minced garlic, and chili powder) together.

Cook the noodles in boiling water, rinse under cold water, and drain well.

In a bowl, add the noodles, bean sprouts, tofu, vegetables, and sauce, then mix well.

Transfer to a serving bowl and sprinkle with sesame seeds to finish.