Step 1

In a pot over medium heat, add sesame oil, scallion, ginger and garlic and cook for 1 minute, until fragrant.

Step 2

Add mushrooms,red bell pepper and gochujang and cook for 4-5 minutes, until most of liquid from mushrooms has evaporated.

Step 3

Add stock, soy sauce, sugar, tahini paste and salt and stir.

Step 4

Bring to a boil and reduce to a bubbling simmer for 5 minutes. Turn the heat off, cover and leave on the burner.

Step 5

Meanwhile, boil ramen noodles according to directions on the package.

Step 6

Drain and divide among two bowls.

Step 7

Divide sauce among the two bowls and top with sliced scallions and ichimi on the side. Serve immediately.