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In a pot, heat the neutral oil and fry the garlic, spring onion, gochugaru for 1 minute before adding the brown sugar, soy sauce, sesame oil and chicken broth.
Bring to a simmer and cook for 5–10 minutes to let the flavours infuse.
While the broth simmers, heat a drizzle of neutral oil in a frying pan over high heat.
Add the cabbage, salt & pepper and cook until deeply charred and caramelised on both sides.
Cook the noodles and wontons in a separate pot of boiling water according to packet instructions.
Drain before serving
Finish with plenty of sliced spring onion and serve immediately.