Prepare the vegetables: Slice the onion into thin half-moon slices. Mince or grate the garlic and ginger. Finely slice the spring onion and set aside.

Sauté the onion: Heat the oil in a medium pot over medium heat. Add the onion and sauté for 4–5 minutes, stirring occasionally, until softened and lightly caramelised.

Add the aromatics: Add the garlic and ginger and stir-fry for about 1 minute, until fragrant.

Build the flavour: Stir in the gochujang and soy sauce. Cook for 1 minute, stirring constantly, until well combined.

Add the broth and chicken: Pour in the chicken broth and add the cooked chicken. Stir in the sugar or ketchup, then bring the broth to a gentle boil.

Cook the noodles: Add the dried ramen noodles and cook according to the packet instructions, usually around 3 minutes, until tender.

Serve: Divide the ramen and chicken evenly between two bowls. Garnish with the sliced spring onion and sesame seeds.

Enjoy: Serve immediately while hot.