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Mix your sauce by combining sugar, garlic, gochujang, apple cider vinegar, and soy sauce in a bowl and set aside.
Prepare your cucumber by cutting it into julienne or match sticks, and set aside.
Boil your noodles for 9 mins. Drain and run noodles through ice-cold water until noodles are chilled. Once noodles are chilled, make sure noodles are well drained.
If you haven’t made your soft boiled egg. Soft boil your egg by bringing water to a boil in a saucepan. Once boiled, lower the water temp to a rapid simmer.
Gently lower your fridge-cold egg into the water gently or it will crack.
Cook for 5-7 mins depending on how runny you like your yolk.
Remove your egg from the heat and immediately drop it into an ice bath. This will stop the cooking and it will help make it easier to remove the egg shell.
Mix your sauce into your cold noodles. Plate, top with your cucumber, kimchi, and your soft boil egg cut in half, and enjoy!