Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Roughly chop the kimchi. Thinly slice the scallions, separating the white bottoms and hollow green tops.

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and sautéed aromatics; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the chopped kimchi, sugar, soy sauce, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined.

Add the broth (carefully, as the liquid may splatter) and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Add the noodles (separating before adding) and spinach. Cook, stirring frequently, 1 to 2 minutes, or until the noodles are heated through and the spinach is wilted. Turn off the heat. Serve the finished soup garnished with the sliced green tops of the scallions and sesame seeds. Enjoy!