In a pot of boiling water, carefully add one egg. Cook for 8 minutes for a semi-boiled egg or 10 minutes for a hard-boiled egg.

Slice a small cucumber thinly, then julienne the slices to make about half a cup.

Finely chop about 4 ounces (1/2 cup) of fermented kimchi and place it in a large mixing bowl.

Add about a quarter cup of kimchi brine to the bowl with the chopped kimchi.

Mince one garlic clove and add it to the mixing bowl.

After 8 minutes, remove the egg from the boiling water and place it in a bowl of cold water to cool.

To the kimchi mixture, add gochujang, sugar, and sesame oil. Mix everything together thoroughly.

Grind one tablespoon of toasted sesame seeds in a mortar and pestle and set aside.

Cook 4 ounces of thin wheat noodles (somen) in the pot of boiling water for about 3 minutes and 30 seconds, stirring occasionally to prevent sticking.

Drain the cooked noodles and rinse them thoroughly under cold running water, rubbing gently to remove excess starch. Drain well.

Add the cooled and drained noodles to the bowl with the kimchi seasoning mixture. Use your hands to mix everything together until the noodles are well-coated.

Transfer the mixed noodles to a serving bowl. Garnish with the julienned cucumber. Peel and halve the boiled egg and place it on top. Finally, sprinkle with the ground sesame seeds.

As an optional side dish, serve hot fish cake soup (Eomuk-guk) alongside the cold spicy noodles.