Prepare the ingredients by dicing kimchi, slicing cucumber, and mincing garlic. Hard-boil the eggs and set aside.

In a pot, bring salted water to a boil, add somyeon noodles, and cook for 4-6 minutes until just past al dente. Drain and rinse under cold water.

In a bowl, whisk together minced garlic, kimchi brine, white sugar, soy sauce, rice wine vinegar, gochugaru, and gochujang. Add sesame seeds and sesame oil.

Combine cooled noodles with sauce, mixing gently to coat, ensuring noodles remain intact.

Assemble bowls with sauced noodles, topped with cucumber, kimchi, and eggs. Garnish with sesame seeds.