Living in Denver, there are times when I crave the spicy foods I used to eat in Korea.

Especially on days when I'm feeling a bit peckish and want something spicy, I strangely find myself thinking about bibim noodles.

The problem is that now that I'm over forty, just cooking one package of bibim noodles feels a bit lacking.

So, I've tried adding various toppings, and ultimately, I've settled on three combinations: sea snails, pork belly, and tuna.

First, let's start with the sea snails.

This is actually a combination that's hard to mess up. Buy a can of sea snails from a Korean grocery store, drain the water, and chop them into appropriate sizes.

Add thinly sliced cucumber and onion, mix it with the bibim noodles, and you're done.

I find that using only the bibim noodle sauce can be a bit too sweet, so I add about half a tablespoon of vinegar.

The unique chewy texture of the sea snails combined with the crunch of the cucumber makes it not just bibim noodles, but almost a sea snail salad with thin noodles... it becomes a great drinking snack.

It also has a flavor that makes you think of having a beer.

The second is my favorite, pork belly.

While boiling the bibim noodles, I grill the pork belly on the side. The key here is not to cut the meat too thick.

It's best if you can eat a piece of pork belly with a bite of bibim noodles.

Pork belly doesn't need much salt. Just grill it until crispy and let some of the fat drain off.

Then, take a bite of the cold, spicy bibim noodles along with a piece of hot pork belly. It's really something special.

The rich flavor of the pork belly balances out the spiciness and acidity of the bibim noodles. Conversely, if you keep eating just the bibim noodles, it can feel overwhelming, but the meat brings the flavor down to earth.

I also wrap a piece of lettuce around it. I place the pork belly on the lettuce, add a bit of bibim noodles, and throw in a piece of garlic, and it feels like having a barbecue outdoors in the summer.

Lastly, there's tuna mayo. When I'm really feeling lazy, just adding tuna is actually the best.

Open a can of tuna, drain the oil or water, mix in some mayonnaise and a little vinegar, and you're set. Adding some seaweed flakes and half a boiled egg makes for a pretty decent meal.

At first, I wondered if tuna would go well with bibim noodles, but surprisingly, it matches quite well.

The mild and nutty flavor of the tuna softens the spicy sauce.

I add a little mayonnaise, but if you add too much, it can overpower the taste of the bibim noodles. Just about a teaspoon is enough.

Based on my experience with all three, they each have completely different personalities.

If you're thinking of a drinking snack, go for the sea snails; if you want a hearty meal, choose the pork belly; and if you're feeling too lazy to even open the fridge, go for the tuna.

And there's one important method for enjoying bibim noodles deliciously. After boiling the noodles, you need to rinse them thoroughly in cold water.

Rub the noodles with your hands to remove the starch, and finally, cool them down with cold water to make them chewy.

Living in Denver, boiling two packages of bibim noodles and properly adding just one ingredient from the fridge can turn into a pretty great solo party meal.