Creamy Gochujang Noodles with Fried Egg

• 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.