Prep your ingredients (5 minutes): Mince the garlic, grate the ginger, slice the green onions, and prepare your toppings. Soft boil eggs by placing them in boiling water for 6-7 minutes, then transfer to an ice bath.

Simmer the broth (10 minutes): Heat sesame oil in a medium pot over medium heat. Add minced garlic and ginger, stirring until fragrant (about 1 minute). Pour in broth, soy sauce, and gochujang. Whisk to combine and bring to a gentle boil, then reduce heat and simmer for 8 minutes until rich and slightly thickened.

Cook the noodles (3-4 minutes): Boil water in a separate pot and cook ramen noodles according to package instructions. Drain using a fine mesh strainer and set aside.

Adjust the spice (1 minute): Taste the broth and add red chili flakes if more heat is desired. If too salty or spicy, add a splash of water or broth to balance.

Assemble your bowl (2 minutes): Divide noodles into bowls. Ladle hot broth over noodles. Top with sliced green onions, halved soft boiled eggs, and optional toppings. Drizzle with sesame oil.

Enjoy immediately: Slurp loudly and savor the bold, spicy flavors.