Gather all ingredients for Bibim Sujebi including pre-made Sujebi, vegetables, and sauce components.

Prepare the sauce by mixing gochujang, fine red chili powder, brown sugar, soy sauce, vinegar, minced garlic, and a pinch of black pepper in a bowl. Adjust sweetness and sourness by adding more sugar or vinegar if desired.

Boil about 1 liter of water in a pot. Ensure there is plenty of water to prevent the Sujebi from sticking to the bottom due to starch.

Once the water is boiling, add the raw Sujebi and cook for about 8 minutes. Stir occasionally to prevent sticking to the bottom of the pot.

After cooking, rinse the Sujebi in cold water to cool it down, then drain using a sieve and transfer to a serving bowl.

Shred cabbage and cucumber into thin strips, approximately 6cm long and 0.3cm thick. Optionally, replace cucumber with carrot if preferred.

Cut lettuce leaves lengthwise in half, then slice into 1cm wide strips.

Place the prepared cabbage, cucumber, and lettuce on top of the cooked Sujebi in the serving bowl.

Add the prepared sauce over the vegetables and Sujebi. Adjust the amount of sauce to taste, starting with a smaller amount and adding more if needed.

Sprinkle seasoned seaweed flakes on top and drizzle with sesame oil.

Crush sesame seeds in a bag or using a bottle to make sesame salt, then sprinkle it over the dish as a garnish.

Mix everything thoroughly by hand to ensure the sauce coats all components evenly. Serve and enjoy.