Boil the eggs, peel them, and cut the gat kimchi into bite-sized pieces.

Mix 3 tbsp gochujang, 1.5 tbsp sugar, 3 tbsp plum extract, 2 tbsp sesame oil, and sesame seeds to create the bibim sauce.

Cook 200g somyeon in boiling water, then rinse thoroughly in cold water.

Combine the noodles with the prepared sauce and mix well. Optionally, add gat kimchi while mixing.