Prepare the ingredients (vegetables and sauce) as listed above.
-For soy bean sprouts, boil some water (enough to cover the the soy bean sprouts) and when the water starts rolling boiling, plunge the soy bean sprouts and close the lid. Cook it for 45 seconds to 1 minute. Drain the water out and cool the soy bean sprouts in running cold water. Drain any excess water for 1 to 2 mins.
-For the jjolmyeon (chewy noodles) - to be prepared last, boil some water (about double the quantity of your noodles) with the lid closed. While the water is boiling, separate the individual (frozen) noodles with your hands under cold running water.
Once the water is rolling boiling, add the separated noodles into the pot and cook them for 3 to 4 mins without the lid on. (I cooked mine for 3 mins but follow the manufacturer’s instructions.) During this time, swirl around the noodles with some tongs. (Don’t overcook the noodles as overcooked noodles aren’t as bouncy as they should.)
Once the noodles are cooked, drain the water and cool the noodles down with running cold water. Rinse the noodles a couple of times with your hands to remove any excess starch.
Assemble all the prepared ingredients.
-This is how I did mine. (Place the noodles in the bottom of the bowl. Stack the vegetables on top of each other (in the order of cabbage, soy bean sprouts, carrots and cucumber). Sprinkle the sesame seeds (1 tsp per serving) around the vegetables and noodles. Place the egg on top of the cucumber and pour the sauce in one side (I used 4 Tbsp of the sauce per serving).
-Dig in. (Mix the sauce evenly with the rest of the ingredients in the bowl)).