Cook the noodles according to the package instructions until they're just al dente. You'll want them to have a bit of bite because they'll continue cooking when we stir-fry them. Once cooked, drain and set aside.

Heat up the 2 tablespoons of oil (or butter) in a large pan or wok over medium heat. Toss in the ground meat and cook it until it's just browned but not fully cooked, about 5 minutes.

Next add the butter to the pan; once melted and frothy, stir in the chopped kimchi and let it cook for a couple of minutes until it's fragrant; the meat should be fully cooked by now.

Pour in the kimchi juice, gochujang, soy sauce, salt, sugar, vinegar and two tablespoon of water. Stir everything together and let it simmer for a minute to meld the flavors.

Turn off the heat, but keep the pan over the still-hot burner. Add the cooked noodles to the pan and toss them with the sauce and kimchi mixture, stirring until the noodles are well coated and heated through.

Give it a taste and adjust the seasoning with a bit more salt if needed, then serve the kimchi noodles hot, with extra kimchi on top if you like it extra spicy.