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Mince your garlic and slice your spring onions. Set aside separately.
Grate your cheddar and also set aside.
Cook your instant noodles according to packet instructions. Drain using a sieve, saving the noodle-cooking water. Rinse the noodles with cold water.
Pour a glug of vegetable oil into a pan and add in the kimchi, minced garlic and spring onions. Give it a good stir.
Add in your cooked noodles with your Gochujang, kewpie mayo and 4 tbsp of the reserved noodle-cooking water. Give it a good mix then add in grated cheddar and sugar and give it another mix.
Fry your egg in a separate pan until it's golden and crispy around the edges.
Plate up your noodles with a sprinkle of sesame seeds, spring onions and a drizzle of chilli oil. Enjoy.