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In a large bowl, mix together the gochujang, gochugaru, soy sauce, sesame oil, corn syrup, garlic and ginger. Add the chicken and mix to coat.
Heat the vegetable oil in a large pan to medium-high heat. Add the chicken and cook 5-6 minutes, or until the chicken is cooked through. Set aside.
Heat the chicken broth in a large pot to medium heat.
Swirl in the garlic, ginger, gochujang, chili crisp, soy sauce, chili-garlic sauce, vinegar, and hot sauce to taste. Stir until the ingredients are all mixed through. Bring to a boil.
Add the noodles and cook until the noodles are softened, 3-4 minutes.
Distribute the noodles and ramen broth to 2 bowls. Spoon on the spicy chicken (buldak), then garnish with half a soft-boiled egg, chopped green onion, sliced hot peppers, chili flakes. Drizzle on chili crisp and serve.