Set a 10-inch skillet with a lid over medium heat.

Slice the scallions and keep the white parts and green parts in separate piles.

Pour the neutral oil into the skillet.

Add the scallion whites and garlic to the skillet and cook for 1 minute, stirring, until they smell fragrant but are not browned.

Add the kimchi to the skillet.

Cook the kimchi for 3 to 4 minutes, stirring now and then, until some of its liquid cooks off and the edges start to sizzle.

Pour the soy sauce, toasted sesame oil, and water into the skillet.

Bring the liquid in the skillet to a steady boil over medium-high heat.

Break the ramen blocks in half and put them into the boiling liquid in the skillet.

Press the noodles down with tongs or a spoon so they start to soften in the liquid.

Cook the noodles for 2 minutes, then turn them and gently pull them apart.

Cook for 1 to 2 minutes more, stirring lightly, until the noodles are almost tender and a little broth is still in the skillet.