1. In a large pot of boiling water, cook the eggs for 6 minutes for a runny yolk. Using a slotted spoon, remove the eggs from the pot and cool under cold water. Peel and set aside on a plate.

2. In the same pot of boiling water, cook the noodles for 2 to 3 minutes or until al dente. Stir to separate the noodles. Drain and rinse under cold water.

3. Meanwhile, in a skillet over medium-high heat, cook the pork in the oil, breaking it up with a wooden spoon, until golden, about 8 minutes. Add the kimchi and cook for 1 more minute. Add the broth and let reduce until almost dry. Add the noodles and mix well.

4. Serve the noodle mixture in bowls. Sprinkle with the green onions and sesame seeds, if desired. Top each bowl with an egg and cut it in half.

NOTE FROM RICARDO

If using fresh ramen noodles, you will need a total of ¾ lb (340 g).