110g, 3 Korean Cabbage (can be normal cabbage) Cut the cabbage diagonally 1/4 Onion 35g Chives (can be omitted) 90g, 5 shiitake mushrooms 40g Green onion 25g (2.5Tbsp) Starch powder 32g (4Tbsp) Water Make the starch in advance In boiling water 250g Chinese noodles (udon, ramen available) Put the noodles When the water boils over Pour cold water Stir in between to prevent the noodles from sticking to the bottom. Finish when the noodles are about 70% cooked (takes 4 minutes) Rinse the noodles in cold water Cooking oil 100g Ground pork Roast pork as if deep-fried If it is brown in color and thoroughly roasted Chopped green onion If the green onion is fully cooked Add cabbage Also add onion Fry on high heat You can burn a little bit of vegetables to give it a smoky flavor. When the vegetables start to lose strength little by little 8g (1Tbsp) Soy sauce Stir-fry while burning soy sauce until it tastes smokey 5g (0.5Tbsp) Chicken stock 5g (0.5Tbsp) Oyster sauce 25g (1Tbsp) Dubanjang sauce (chili bean sauce) 10g (1Tbsp) Chili powder Mix quickly to avoid burning 700ml Water Add shiitake mushrooms When it starts to boil, add the noodles Chives (can be omitted) When it boils again, add starch water Stir quickly When it thickens, turn off the heat and finish. This appetizing color is sure to win the umami even before you eat it. Wow~ This happiness of eating soft noodles and sweet vegetables together A delicious miracle made with simple vegetables, let's keep eating without stopping