Begin by boiling water in a pot and adding the instant ramen noodles. Let them cook for 2-3 minutes or until they are soft, then drain and set aside. Don’t forget to reserve 10 tablespoons of the noodle water for later use.

In a separate pot or pan, heat vegetable oil over medium heat and add minced garlic. Once fragrant, add the chopped kimchi and cook for an additional 2-3 minutes.

To make the broth, add chicken bouillon powder, kimchi juice, white sugar, and sesame oil to the pot with the sautéed kimchi. Allow it to simmer for a few minutes until well combined.

Next, pour the reserved noodle water into the pot and stir. Let it simmer for another minute or two before adding finely chopped green onions.

Assemble your ramen by placing the cooked noodles in a bowl, ladling the hot broth and kimchi mixture over them, and topping with shredded cheese and additional green onions.

Serve hot and savor the explosion of flavors in every bite of this delicious Kimchi Cheese Ramen.