• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve cucumber lengthwise; thinly slice crosswise into half- moons. Trim and thinly slice scallions, separating whites from greens.

• In a small bowl, combine cucumber, vinegar, 1⁄2 tsp sugar (1 tsp for 4 servings), and a pinch of salt. Set aside to pickle.

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.

• Once noodles are done, heat a drizzle of oil in pan used for eggs over medium heat. Add scallion whites and cook, stirring, until fragrant, 30-60 seconds. Stir in bulgogi sauce, as much gochujang as you like (we used it all!), and 1⁄4 cup water. Cook, stirring occasionally, until sauce is slightly reduced, 1-2 minutes. • Reduce heat to low and whisk in cream cheese and 1⁄2 TBSP butter (1 TBSP for 4 servings). Cook, whisking constantly, until fully incorporated, 30-60 seconds. Add drained noodles and toss to combine. (TIP: If sauce seems too thick, stir in water a splash at a time.) Evenly sprinkle Monterey Jack over the top. Cover and cook until cheese melts, 30-60 seconds.

• Divide noodles between shallow bowls and top each with a fried egg. Garnish with scallion greens, as many sesame seeds as you like, and as much Sriracha as you like. Serve with pickles (draining first) on the side. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.