In a medium bowl, combine 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, minced garlic, and honey to taste. Whisk the mixture vigorously for about 2 minutes until it's well blended and smooth. Set the bowl aside.

Bring a large pot of water to a rolling boil. Add 200 grams of somyeon noodles and cook according to package instructions for about 4-5 minutes. Drain the noodles and rinse under cold water to cool them down.

Add the cold somyeon noodles to the sauce. Toss the noodles with the sauce for about 1-2 minutes, ensuring every strand is evenly coated.

Thinly slice half a cucumber and prepare a soft-boiled egg if desired. Cook the egg for 6-7 minutes in boiling water and transfer to ice water to halt cooking.

Divide the Bibim Guksu among serving bowls. Top with sliced cucumber, halved soft-boiled egg, and toasted sesame seeds. Add kimchi if desired. Serve cold.