Steps

1. In a bowl, combine Doubanjiang (Chili Bean Paste) 1 tbsp, Sweet Bean Sauce (Tianmianjiang) 2 tsp, and Fermented Bean Paste (Doubanjiang) 2 tsp. (Key Tip!) Using fermented bean paste is recommended for rich flavor.
   🕒 00:17
2. In a separate bowl, combine Chicken Stock Granules 1 tsp, Soy Sauce 2 tsp, Cooking Sake (Rice Wine) 2 tbsp, Sugar 2 tsp, Grated Ginger 2 tsp, and Water 200cc. Mix well.
   🕒 00:46
3. Boil water in a pot and add Mung Bean Vermicelli 60g. Boil for 2.5 minutes. (Key Tip!) Mung bean vermicelli is less likely to break down and results in a chewy texture.
   🕒 01:29
4. Drain the boiled vermicelli in a colander.
   🕒 01:35
5. Finely chop Leek 1/2.
   🕒 01:39
6. Finely chop Chives 1/2 bunch so they easily coat the vermicelli.
   🕒 02:05
7. Peel Garlic 2 cloves, remove the sprouts, and then mince.
   🕒 02:24
8. Heat oil in a frying pan over medium heat.
   🕒 02:41
9. Add Ground Pork 100g to the heated pan and stir-fry thoroughly. (Key Tip!) If the ground pork has too much fat, absorb it with paper towels. If it's too lean, add a little more oil to adjust.
   🕒 02:48
10. Once the ground pork is cooked, reduce heat to low. Add the paste mixture from step 1 and minced Garlic, and stir-fry until fragrant. (Key Tip!) Stir-frying the paste and garlic well enhances their aroma and flavor.
    🕒 03:16
11. Add the combined seasoning mixture from step 2 to the pan (from step 10) and bring to a boil over medium heat.
    🕒 03:52
12. Once boiling, add the drained Mung Bean Vermicelli and stir-fry, allowing it to absorb the liquid.
    🕒 04:01
13. When most of the liquid has evaporated from the vermicelli, add the chopped Chives and Leek and mix quickly.
    🕒 04:16
14. Once everything is combined, turn off the heat. Add the thickened potato starch slurry and mix so the ingredients coat the vermicelli.
    🕒 04:29
15. Once the sauce has thickened and the ingredients are well coated on the vermicelli, it's done. Serve in a bowl.
    🕒 04:40