Step 1

Peel the radish and using a mandoline or sharp knife, slice the radish into thin matchsticks (2½ to 3 inches in length). This will yield about 4 cups.

Step 2

Transfer the radish strips to a jar. Add the vinegar, sugar, gochugaru, and salt and shake well to combine. Refrigerate while you prepare the sauce and noodles.

Step 3

Do Ahead: The radishes can be pickled 1 month ahead. Keep chilled.

Step 4

Peel and coarsely chop one-half of the pear and transfer to a food processor or blender. Coarsely chop 1 scallion and add to the food processor. Add the onion, garlic, gochugaru, gochujang, rice syrup, vinegar, oil, and soy sauce and process until smooth. This will yield about 1 cup sauce. Refrigerate while you prepare the noodles and garnishes.

Step 5

Bring a large pot of water to a rolling boil. Using a slotted spoon, gently lower in the eggs. Cook, uncovered, for 8 minutes, then immediately transfer to an ice bath to cool before peeling. Peel, then slice in half lengthwise. Reserve the pot of water.

Step 6

While the eggs cook, slice the cucumber and the remaining Korean pear half into thin matchsticks. Thinly slice the remaining scallion.

Step 7

When ready to serve, bring the reserved pot of water to a boil. Cook the noodles for 4 minutes, until slightly chewy and elastic. Drain and rinse well with cold water.

Step 8

Divide the noodles among 4 large shallow serving bowls. Spoon about ¼ cup of the bibim sauce over each bowl of noodles.

Step 9

Place the sliced pear, sliced cucumber, pickled radishes, and 2 egg halves on top of the noodles. Drizzle with some oil and sprinkle with the scallions and seeds.

Step 10

When ready to eat, use scissors to cut through the noodles a few times to make them easier to mix and eat.

Step 11

Do Ahead: The bibim sauce can be made 1 month ahead. Transfer to an airtight container and chill.