Bring water to boil, add eggs, cook 6–7 min for jammy yolk, cool in ice bath, peel.

Slice chicken thighs, season with salt and pepper.

Mix gochujang, gochugaru, soy sauce, garlic, ginger, sugar, sesame oil, and rice wine to make sauce.

Heat skillet, sear chicken until brown, add sauce, cook 5–6 min.

Cook ramen noodles per package, drain, toss lightly with sesame oil.

Assemble noodles in bowl, top with chicken and halved jammy egg, garnish.

Serve immediately, mixing yolk with sauce for creamy texture.