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Cut the pork spare ribs between the bones. Cover pork ribs with cold water in a soup pot.
Turn on the stove to heat up the pot. You will see foams slowly float to the surface. When the pot comes to a rolling boil, the pork ribs will have released all the blood. Turn off the heat immediately.
Throw away this blanching water, and rinse all the rib pieces to wash off any foam stuck on the ribs.
Refill the pot with clean ribs and fresh filtered water. Add minced garlic. Bring the pot to a boil, and then simmer for 40 minutes.
Meanwhile, cook the noodles in boiling water in a separate pot, according to package direction or until desired softness.
Strain the noodles and discard the cooking water.
Add kimchi and fish sauce to the pork rib broth. Then flavour with Korean red pepper powder (gochugaru) and miso paste to taste.
Divide the noodles and soup base equally into 4 bowls. Garnish with chopped green onion. Serve with salt and pepper on the side for the individuals to season their own noodles to taste.