This dish is made by tossing parboiled squid with red chili paste with vinegar, noodles, and vegetables. Squid is peeled, parboiled, and sliced thinly, along with water parsley, cucumber, and carrots. Sauce from red chili paste with vinegar, sugar, starch syrup, and sesame oil is made. The noodles are then boiled, rinsed in cold water, drained, and tossed with the prepared sauce. Once done, squid and vegetables are added, lightly tossed, plated, and garnished with sesame oil and ground sesame seed. The combination of chewy squid, crunchy cucumber, and water parsley goes perfectly with the fresh and light noodles.

The image source is https://english.visitkorea.or.kr/