Bring 2 cups (473ml) of water to a boil. Carefully lower 1 large egg into the water and boil for exactly 6.5 minutes. Transfer immediately to an ice bath for 5 minutes. Peel and slice in half.

In a bowl, combine the gochujang, gochugaru, soy sauce, rice vinegar, corn syrup, toasted sesame oil, and minced garlic. Whisk vigorously until you achieve a thick, glossy, crimson-red spicy sauce.

Boil 4 cups (946ml) of water. Cook the thin white wheat somen noodles for 3 to 4 minutes. Drain and rinse vigorously under cold water, rubbing them between your hands to remove starch.

Toss the cold, drained noodles thoroughly with the vibrant red sauce until fully coated. Twirl the noodles into a shallow ceramic bowl and top with a small mound of finely julienned fresh green cucumber.

Place the sliced soft-boiled egg half beside the cucumber, ensuring the bright, jammy orange yolk faces upward. Lightly sprinkle the bowl with toasted white sesame seeds and serve immediately.