Simmer the bone-in chicken thighs in the water for 25 minutes to make a broth.

Remove the chicken, shred the meat, and discard the bones.

Stir the gochugaru, garlic, soy sauce, and sesame oil into the broth.

Return the chicken, add the glass noodles, and cook 5 minutes until tender.

Stir in the scallions and serve piping hot.