Bibim Guksu

Grate the garlic finely or mince it into a paste. In a bowl, mix the gochujang, soy sauce, rice vinegar, sugar, garlic and sesame oil until smooth — this is the noodle dressing.

Cut the cucumber into thin strips and slice the green onion into thin rings.

Cover the eggs with cold water, bring to a boil, and cook for 8-9 minutes over medium heat until the yolk is set but still rich. Transfer immediately to ice water, peel and cut in half.

Boil the noodles in plenty of boiling water for 3-4 minutes (or according to package instructions) until al dente, stirring occasionally so they don't stick together.

Drain the noodles and rinse under cold running water, then rinse again in a bowl of ice water, rubbing the strands with your hands to wash off excess starch. Shake off the water well.

In a large bowl, combine the noodles with the dressing and half the cucumber, mixing thoroughly so every strand is coated with sauce.

Divide the noodles between two plates, top with the remaining cucumber and egg halves, and sprinkle with sesame seeds and green onion. Serve immediately while the noodles are cold.