Korean Chilled Buckwheat Noodles with Chile Sauce (Bibim Naengmyun)

There are many variations of this dish, and the recipe written here (in particular, the sauce) is nothing spectacular but does the job for a quick meal.

I usually include a bit of blended pear mixed into the sauce for added sweetness (plain sugar doesn't taste as well), beef slices (this is standard at restaurants), and ice-slushed beef broth (cooled after boiled for  around 6 hours with garlic, onions, etc).  Or at the very least some dashima (beef extract powder) for added richness.  I'd tone down on the vinegar and let that be mostly added on at the end as a condiment instead (it can be over-powering).  Also usually hot wasabi-mustard or mustard-oil is added as condiment as well (optional, preferable).

This dish is to be served cold, not luke-warm or even room temperature.  Add slushed ice if necessary.

Also, I'm guessing the writer of the recipe is a foreigner based on their suggestion of "Auntie Chun" ingredients . . . please do not buy anything by Auntie Chun . . . they are not only over-priced but not at all anything close to authentic Korean.  Visit your local Korean grocery and they will offer you far better options.