In a large skillet over medium-high heat, cook chopped bacon until crispy. Remove bacon to a paper towel-lined plate and reserve for later. Reserve 1 Tbsp bacon fat in the pan and discard the rest.

Return skillet to medium-high heat and add kimchi and gochujang. Cook, stirring occasionally, until the kimchi is lightly caramelized, about 4 minutes. Stir in broth, kimchi juice, and soy sauce. Bring the mixture to a simmer, cooking until thickened and slightly reduced. This will take about 3 to 5 minutes.

While the sauce is cooking, cook the noodles according to the directions on the package.

Drain the noodles, then add to the sauce with butter. Toss to coat, then stir in cooked bacon, reserving some for garnish. Taste and season with salt and pepper as desired.

Divide among bowls. Top with egg yolks, scallions, crispy bacon, and sesame seeds.