Korean Cold Noodles with Dried Squid (Secret Anti-Soggy Formula)

Steps

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1. 1
   Thinly slice the cucumber and set aside. Varying slice thickness creates pleasant texture when eaten.
   ▶ ≈0:09
2. 2
   Thinly slice the onion and place on a cutting board.
   ▶ ≈0:17
3. 3
   In a large bowl, combine 2 tbsp red pepper powder, 4 tbsp soy sauce, half tbsp chili powder, 1 tbsp sugar, and 2 tbsp corn syrup. Add 2 tbsp vinegar, 2 tbsp sesame oil, then green onion and whole sesame seeds. Mix well until the sauce comes together.
   ▶ ≈0:40
4. 4
   Add about 150g of noodles to boiling water and cook thoroughly until fully cooked.
   ▶ ≈1:02
5. 5
   Immediately transfer cooked noodles to cold water and rinse vigorously. This is crucial: squeeze out as much water as possible from the noodles so the seasoning coats well and moisture doesn't dilute the flavors.
   ▶ ≈1:10
6. 6
   Roughly chop a handful of dried squid and add it to the sauce. The squid absorbs moisture from the sauce and vegetables, preventing the dish from becoming soggy while you eat.
   ▶ ≈1:33
7. 7
   Add all the prepared vegetables (cucumber, onion, etc.) to the sauce and dried squid mixture. Mix everything together first.
   ▶ ≈1:40
8. 8
   Add the drained noodles to the sauce and vegetable mixture and mix well until fully combined. The dried squid, now moist from absorbing the seasoning, pairs perfectly with the chewy noodles.
   ▶ ≈1:52