Add Cleveland Kitchen Classic Kimchi, minced garlic, sugar, gochujang, sesame oil, soy sauce, and rice vinegar to a mixing bowl. Mix well and set aside.
Cook the noodles by following directions on the package. When done, rinse and stir them with a spoon to prevent them from sticking together.
Divide noodle portions and add the Kimchi mixture on top. Add cucumber, roasted sesame seeds and egg.
Serve & Enjoy!
Notes
The somyeon (thin wheat flour noodles) will expand and lose their chewiness as time passes, so the noodles should always be cooked last.
