I made yulmoo bibim gooksoo today. You can pretty much make this however you want with whatever kimchi you have on hand. I just happened to have yulmoo kimchi in the fridge that needed to be used up.
First make the cho gochujang sauce. You can even buy ready made sauce. I used 6 tb gochujang, 2.5 tb vinegar, 1.5 tb sugar and then I threw in some sesame seeds to give it texture. Set this aside and prepare the garnishments.
Pickles are great. I like to half-peel it to give it some color. I use a mandolin to shred it like hash browns. If you don't have a mandolin, you can do it by hand.
I cut up the yulmoo kimchi that I had into really small bits, then I DRAINED all the excess juices out and threw it away.
I use these kind of Somen noodles.
Bring a pot of water to a boil and throw in the noodles. It only takes about 3 minutes to cook so keep an eye on it. When it starts to boil over like this, reduce the heat and test the noodles to see if it's done.
When the noodles are done cooking (I used 3 bunches) rinse it in cold water and drain it.
Transfer the noodles into a mixing bowl and add the cho gochujang paste made earlier. I used about 6 tb of it and mixed it well with the noodles.
Then add the drained kimchi (you can use regular kimchi) and mix it around. After this, transfer it to a bowl and add the toppings.
Normally I add, pickles, gim, and thinly sliced fried egg. But today I didn't have egg, so I substituted with perilla leaves.