To make the sauce, combine the ingredients in order in a storage container, stirring continuously. This will keep in the refrigerator for a month or more.
Depending on the brand of the gochujang, you may need to decrease the amount of sugar.
Cut the carrot into half lengthwise. I used a wide julienne slicer to cut them.
Heat the frying pan on medium heat, add the sesame oil and the carrot, and cook as if cooking kinpira. When the carrot becomes tender, stir in the salt and garlic, stop the heat, and sprinkle with the sesame seeds.
Boil the bean sprouts in plenty of hot water for 50 - 60 seconds. When the water comes to a boil again, drain the bean sprouts in a colander and place in a bowl. Stir in the sesame oil and other flavoring ingredients while the bean sprouts are still hot.
Blanch the spinach and cool it in ice water. Wring out the excess moisture and cut into 4 cm pieces. Combine with the other flavoring ingredients.
Cook the noodles, chill in ice water, and drain the water completely. Combine the noodles and the sauce (1 serving = 3 - 4 tablespoon) in a bowl. Arrange the various namul on top.
Namul servings prepared: Carrot & Spinach Namul = 3 servings; Bean Sprout Namul = 4 servings.
This recipe uses the three types of namul made here. "Stone-Roasted Bibimbap"
I used the all-purpose Korean sauce to make the recipe "Impromptu Cucumber Kimchi"
You can use the all-purpose Korean sauce in this recipe too. "Dakhanmari Korean-Style Broth Hot Pot"
"Slightly Spicy Squid and Soft-Boiled Egg"
"Salmon & Onion Marinated with All-Purpose Korean Sauce" - "Seared Skipjack Bonito & Onion Marinated with All-Purpose Korean Sauce"
"Simple Mulukhiyah Soup with All-Purpose Korean Sauce"
"Korean-Style Simmered Daikon Radish with Soboro"
"South Korean Style Cold Tofu with All-Purpose Korean Sauce"
"Chilled Microwave-Steamed Eggplant"
"Blended Japanese and Korean Style Bibimbap Noodles"
