The first time I ate Korean soy milk noodles, the taste was very strange to me and even a bit hard to accept. This kind of noodles is eaten mixed with a sauce similar to soy milk. The sauce is light yellow and looks a bit like the cold noodles we usually eat, but the taste is completely different. When I first took a bite, I could taste the unique rich flavor of soy products, but then came an indescribable salty and fragrant taste, along with a hint of the subtle sourness of fermented foods, which made me unable to adapt for a moment.

The sauce for Korean soy milk noodles is usually made by mixing various seasonings such as soybean powder, chili powder, minced garlic, and sesame seeds, and then adding some kimchi soup or water to create a thick sauce. This unique recipe endows it with a distinctive flavor, but for those trying it for the first time, it does require a bit of courage to accept. The noodles themselves were cooked to perfection and had a chewy texture, but when paired with this sauce, I felt it was a bit out of place.

What surprises me even more is that when Koreans eat this kind of noodles, they usually add some shredded cucumbers, shredded eggs, and even some kimchi, which makes the taste of the whole dish even more complex. Although I thought this combination was a bit strange at first, as I tried it a few more times, I gradually began to feel its unique charm. The combination of the bean aroma and spiciness, along with some tangy and refreshing kimchi, unexpectedly creates a wonderful sense of balance.

Overall, my first experience of having Korean soy milk noodles made me deeply appreciate the diversity of food cultures in different countries. Although its taste was unfamiliar to me at first, it also made me more curious and eager to explore traditional Korean cuisine.