Steps

1. In a bowl, combine all the ingredients for the sauce base: [A] Doubanjiang (Spicy Bean Paste) 2 tsp, [A] Chinese Soup Paste (Shantan) 2 tsp, [A] Oyster Sauce 1 tbsp, [A] Soy Sauce 1 tbsp, [A] Sugar 2 tbsp, [A] Cooking Sake (Rice Wine) 3 tbsp, [A] Mirin (Sweet Rice Wine) 3 tbsp, and [A] Water 350ml. Mix well to create the soup base.
   🕒 00:21
2. In a separate bowl, prepare the marinade for the pork liver by mixing Potato Starch 1 tbsp, Cooking Sake (Rice Wine) 1/2 tbsp, and Soy Sauce 1/2 tbsp. Mix thoroughly.
   🕒 01:35
3. Prepare the thickening slurry by mixing Water 2 tbsp and Potato Starch 2 tbsp.
   🕒 02:01
4. Remove the seeds from Pumpkin 1/8 (approx. 160g) using a spoon.
   🕒 02:15
5. Wrap the seeded pumpkin in plastic wrap and microwave for 1 minute to soften. (Key Tip!) To maintain a good texture, only heat the portion you will use.
   🕒 03:09
6. Let the microwaved pumpkin cool down slightly.
   🕒 03:27
7. Cut off the core of the Cabbage 1/6 (approx. 200g) diagonally.
   🕒 03:37
8. Separate the cabbage leaves into manageable pieces and cut them into bite-sized portions.
   🕒 03:47
9. Cut the cooled pumpkin into bite-sized pieces that are easy to eat with noodles.
   🕒 04:07
10. Cut the Pork Liver 160g into bite-sized pieces.
    🕒 04:32
11. Briefly rinse the cut pork liver under running water to wash away any drip or blood. (Key Tip!) Avoid soaking the liver in water for too long as it can leach out flavor; a quick rinse is sufficient.
    🕒 05:03
12. Thoroughly pat the pork liver dry with paper towels, then add it to the marinade prepared in step 2 and coat well. (Key Tip!) Excess moisture will dilute the marinade and make it difficult for the potato starch to adhere. Coating with potato starch helps to reduce any gamey smell during cooking and prevents sticking.
    🕒 05:24
13. Prepare a pot of boiling water for the noodles.
    🕒 06:01
14. Cook the Thick Noodles for Dipping (Tsukemen style) 2 portions in the boiling water according to package instructions.
    🕒 06:25
15. Immediately rinse the cooked noodles under cold running water to wash off excess starch.
    🕒 06:36
16. Drain the washed noodles very thoroughly to remove all excess water.
    🕒 07:02
17. Transfer the drained noodles to a bowl and toss with Sesame Oil 2 tsp, coating evenly. (Key Tip!) Tossing with sesame oil prevents the noodles from sticking together and helps the sauce adhere better.
    🕒 07:10
18. Heat some oil in a frying pan over medium-low heat and stir-fry the pumpkin. Sprinkle with Salt a pinch. Cook until a slight char appears on the surface and a toothpick can easily pierce through. Transfer to a bowl.
    🕒 07:41
19. Add a little more oil to the frying pan and stir-fry the marinated pork liver over medium-low heat. Once cooked through, remove and place in a bowl.
    🕒 08:26
20. Add a small amount of oil to the frying pan and stir-fry the cabbage. Sprinkle with Salt a pinch. Cook until lightly wilted and glossy, then remove and place in a bowl. (Key Tip!) Salt helps to draw out moisture from the ingredients and enhances their flavor.
    🕒 08:54
21. In the same frying pan, add the sauce base prepared in step 1 and bring to a boil over medium-low heat, stirring constantly.
    🕒 09:25
22. Once the sauce is bubbling throughout, add the stir-fried pumpkin, pork liver, and cabbage back to the pan and heat until it boils again. (Key Tip!) Adding the ingredients when the sauce is not hot enough will take longer to re-boil and can make the ingredients mushy. Always add ingredients after the sauce has reached a boil.
    🕒 09:43
23. Turn off the heat once the center is bubbling.
    🕒 10:04
24. While the heat is off, stir the prepared slurry for thickening (Water 2 tbsp, Potato Starch 2 tbsp) again. Add it in about 3 portions, stirring well after each addition. (Key Tip!) Adding the slurry while the heat is on can cause lumps. Always turn off the heat before carefully mixing in the slurry.
    🕒 10:08
25. After adding all the slurry, turn the heat back on and stir while bringing to a boil to stabilize the thickness.
    🕒 10:37
26. Place the chilled noodles in serving bowls and generously ladle the hot sauce over the top.
    🕒 11:02
27. Mix everything well, then enjoy by coating the cold noodles with the warm sauce.
    🕒 11:23