In a medium bowl, combine gochujang, gochugaru, soy sauce, sesame oil, rice vinegar, minced garlic, and honey. Stir until it becomes a smooth sauce.

Bring a large pot of water to a boil. Add somyeon noodles and cook for 4-5 minutes until tender. Drain and rinse under cold water.

In a large bowl, combine cooled noodles with the prepared sauce and toss until noodles are evenly coated.

Transfer noodles to serving plates, garnish with cucumber, soft-boiled egg, sesame seeds, and serve with kimchi.