Boil water in a pot for somen noodles and bean sprouts. Prepare cucumber slices, chopped green onion, and minced garlic. Optionally, boil an egg.

Slice napa cabbage kimchi into small pieces and use all the kimchi juice without squeezing.

Mix all seasoning ingredients except sesame oil and sesame seeds in a bowl.

Add washed bean sprouts to boiling water and cook uncovered for about 2 minutes. Cool them down afterward.

In the same boiling water, cook somen noodles for about 3 minutes. Add half a cup of cold water twice during cooking to improve noodle texture.

Rinse the cooked noodles under cold running water to remove starch and drain them well.

Combine the drained noodles, seasoned kimchi, bean sprouts, sesame oil, and sesame seeds in a bowl. Mix well.