Heat 1 tablespoon of neutral oil in a medium saucepan or wide shallow pot over medium-high heat. If using protein, add it now and cook until nearly done, about 3-4 minutes for ground meat or until pork belly is crispy.

Add minced garlic and ginger to the pot and sauté for about 60 seconds until fragrant, being careful not to burn the garlic.

Reduce heat to medium-low. Push aromatics aside and add gochujang and gochugaru directly to the pot. Cook for 1 minute, stirring constantly to bloom the chili flavors in the oil.

Stir in soy sauce, brown sugar, and about 1/4 cup of the broth. Bring to a gentle simmer, stirring until the gochujang is fully dissolved and the mixture forms a thick, vibrant red paste.

Pour in the remaining chicken broth. Bring the mixture to a rolling boil over high heat. Taste and adjust seasoning with more soy sauce for saltiness, sugar for balance, or extra gochugaru for increased heat.

Add the instant ramen noodles (lightly crushed to prevent clumping) directly into the simmering broth. Cook according to package directions, typically 3-4 minutes, stirring occasionally to prevent sticking.

If adding hardy vegetables like bok choy or spinach, add them during the last 2 minutes of noodle cooking time.

Remove from heat and immediately stir in the toasted sesame oil. For extra richness, you can also stir in 1 tablespoon of unsalted butter at this point.

Ladle the noodles and abundant broth into deep bowls. Top with soft-boiled eggs (halved to reveal jammy yolk), chopped green onions, and toasted sesame seeds. Serve immediately.