One of the simplest ways to use kimchi is to toss it with cooked veggies and noodles for a spicy, slurpable feast. Here's how we do it: Cook rice or ramen noodles slightly less than the package instructions. In a large pan, cook some sliced onion or shallot, minced garlic, sliced shiitake mushrooms, and any other chopped veggies you'd like until lightly browned. Stir in 1-2 tablespoons gochujang (use more or less to taste). Stir in a few tablespoons of bone broth to coat everything in a loose sauce. Stir in the cooked noodles, some roughly-chopped kimchi and its juice, and sliced scallions. Cook, tossing, for a minute or two, or until noodles are fully cooked, and serve.