Cook noodles according to the package. Drain and rinse the noodles then transfer to a bowl of ice cold water, stirring to remove excess starch, for 5 mins. Drain completely.

In a large bowl, whisk together gochujang, gochugaru, soy sauce, rice vinegar, sugar, sesame oil, sesame seeds, garlic, and water until smooth. Microwave the sauce (make sure bowl is microwave safe) for 20 seconds to dissolve the sugar then stir. Add the noodles to the sauce and gently toss to coat the noodles evenly.

Transfer the noodles to a clean bowl then top with kimchi, soft-boiled egg, and thinly sliced cucumbers. Garnish with sesame seeds.