Slice cucumber into thin julienne strips, onion into thin slices, and dice red bell pepper.

Rinse 100g aged kimchi in cold water to remove excess seasoning and cut into long strips.

Mix sesame oil, soy sauce, vinegar, sugar, sesame seeds, chili powder, and water in a bowl to create the sesame soy sauce.

Boil 1L water in a pot, add 1/2 tbsp salt, and cook 85g spaghetti pasta for 9 minutes.

Rinse cooked pasta in cold water and drain thoroughly.

Plate the pasta by twirling it into neat bundles, then layer sliced onion, cucumber, kimchi, and diced bell pepper on top.