Add sesame oil to a saucepan on medium heat.
Grate in garlic and either fresh or frozen ginger.
Add instant noodles and 400ml boiling water.
Stir in a quarter pack of the instant noodle seasoning that comes in the pack. This will be your soup base, but don't add all of it because the other ingredients will finish your noodles off.
Cook on medium heat until water reduces (roughly 8 minutes).
When there is only a little water left in the pan and the noodles are tender, add gochujang paste.
Take saucepan off heat and quickly stir in egg yolk.
Add as much kimchi as you like and sprinkle chopped spring onions.
Finish with a sprinkle of sesame seeds and enjoy!
