Prepare the noodles according to the packet instructions. Save ¼ cup of noodle water and set aside.
In a small bowl, mix together gochujang, gochugaru, soy sauce, chicken bouillon, garlic powder, sugar, and sesame oil.
In a pan over medium heat, bring thickened cream to a gentle simmer. Add the spicy paste and stir to combine, then add a splash of the noodle water. Add mozzarella and stir until fully melted.
Toss in the noodles and cook for 1 minute.
Divide between two bowls. Top each with a halved boiled egg and garnish with Furikake, spring onion, and seaweed. Enjoy!
