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Chuck the gochujang, kimchi juice (if you are using lime here, add 1 tbsp of sriracha as well), garlic, ginger, coconut milk, chicken stock and fish sauce into a pan. Bring to a boil over a medium heat and whisk together.
Cover, reduce the heat to low and cook for 10 minutes for the flavours to develop.
Increase the heat to a gentle bubble and pop in the dumplings. Cover and cook for 5-6 minutes or until they are floating.
Add the noodles, cover and cook for 2-3 minutes until they have separated.
To serve, divide the noodles, dumplings and soup between two bowls. Top with the eggs, coriander, black sesame seeds and chilli oil, and get slurping.