Heat a pot over medium heat. Add some vegetable oil and sauté onion until slightly softened.

Add frozen corn and cook for 1-2 minutes until softened. Then, add kimchi and gochujang and sauté for 1 more minute.

Add 2 cups of water along with the spice packet, stirring well to combine. Bring to a boil and then add the immi noodles. Cook for 4 minutes, then add kewpie mayo and stir well to combine.

Plate ramen and garnish with green onions. Enjoy!