In a medium pot, bring 2 cups of water or flavorful broth to a rolling boil over medium-high heat.

Add the chopped kimchi and its juice, along with a tablespoon of gochujang and a splash of soy sauce. Simmer for about 2 minutes.

Stir in the instant ramen noodles and cook according to the package instructions, typically 3-4 minutes.

While the noodles cook, heat a non-stick skillet over medium heat and cook an egg sunny-side up for 2-3 minutes.

Once the noodles are nearly cooked, sprinkle shredded cheddar cheese over the noodles and cover the pot for 1-2 minutes.

Transfer the cheesy ramen to serving bowls, top with the fried egg, drizzle with sesame oil, and garnish with green onions and red pepper flakes.