Heat a nonstick pan or skillet over medium heat. Add the sesame oil. Once hot, finely grate or mince the garlic cloves and sauté them in the oil for 1–2 minutes until fragrant. Be careful not to burn the garlic—it should be lightly golden.

Stir in the gochujang and cook for another 30–60 seconds, allowing the flavors to deepen and the paste to slightly caramelize.

Add 250 ml of water directly to the pan. Bring it to a gentle simmer, then add the ramen noodles. Cook according to package instructions, usually about 2–3 minutes, until the noodles are tender but still springy. Keep an eye on the water level and add more if it reduces too much—there should still be a bit of broth left at the end.

Once the noodles are almost done, add the soy sauce and a squeeze of honey. Stir everything together to balance the heat with a touch of sweetness.

Turn off the heat and immediately sprinkle the grated mozzarella over the hot noodles. Stir gently until the cheese melts and creates a creamy, spicy, cheesy coating on the noodles.

Slide the noodles into a bowl. Top with a fried egg, sprinkle over chopped spring onions and sesame seeds for crunch and freshness. Serve hot and enjoy!