Boil the ramen

• Bring water to a boil and cook both ramen noodle blocks until almost al dente.
• Drain the noodles, reserving some of the cooking water.

Make the spiced roux

• Melt the butter in a pot over low-medium heat.
• Add the garlic powder, smoked paprika, Kashmiri chili powder and flour, then whisk until smooth and lump-free.
• Cook the roux briefly to remove the raw flour taste.

Build the cheese sauce

• Gradually pour in the cream while whisking.
• Stir in the gochujang, the cheese powder and hot sauce from both ramen packs, and the reserved ramen water.
• Mix well until the sauce is smooth and slightly thickened.

Combine and melt the cheese

• Add the drained noodles to the sauce and toss to coat.
• Top with the mozzarella, cover the pot and let the cheese melt.
• Season with salt to taste.

Garnish and serve

• Scatter chopped chives over the top if you like.
• Serve hot straight from the pot.