Bring water to a boil over high heat. Add 3/4 of the seasoning powder packet and chopped kimchi.
When the water returns to a boil, reduce the heat to medium and add the ramen noodles, dried vegetable flakes, canned tuna (about 1/4 to 1/2 amount per serving), and Korean chili flakes (optional).
Use chopsticks or kitchen tongs to lift up the noodles a few times while boiling to separate them and ensure even cooking. Cook until the noodles reach your desired doneness, usually around 3-4 minutes.
Turn off the heat, add green onion (or Asian leek), and drizzle with sesame oil and toasted sesame seeds. Serve immediately and enjoy your delicious Kimchi Ramen.
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Notes
Oil-packed canned solid tuna is preferred for a richer taste, but water-packed tuna is substitutable. Make sure to drain the liquid.
The doneness of ramen noodles is a personal preference, but if you enjoy chewier noodles, consider cooking them slightly less than what the package instructions suggest.