Steps

1. Bring a generous amount of water to a boil in a pot and add Beef noodles 100g. Boil for 4 minutes.
   🕒 01:51
2. Drain the boiled beef noodles in a colander and set aside.
   🕒 02:27
3. Cut Pork belly 200g into large bite-sized pieces.
   🕒 02:09
4. Finely chop Nira (Garlic Chives) 1/2 bunch. Slice Leek 20g, Ginger 10g, and Garlic 10g.
   🕒 02:18
5. In a bowl, combine Cooking Sake (Rice Wine) 2 tbsp, Soy Sauce 3 tbsp, Sugar 1+ tsp, Vinegar 1.5 tbsp, Pepper (to taste), and Chicken Stock 3 tbsp to create the sauce mixture.
   🕒 02:38
6. Add Doubanjiang (Chili Bean Paste) 1 tsp to a separate bowl.
   🕒 03:37
7. Heat Taihaku Sesame Oil (for cooking) 1+ tbsp in a frying pan. Add Pork belly and cook slowly over low heat.
   🕒 04:07
8. Once the meat starts to separate, increase heat to medium. Clear a space in the center of the pan, add Leek, Ginger, and Garlic, and stir-fry until fragrant.
   🕒 04:40
9. Once fragrant throughout, add Doubanjiang (Chili Bean Paste) and stir-fry together.
   🕒 05:12
10. Increase heat to high, add the prepared sauce mixture, and then add the drained Beef noodles. Stir-fry thoroughly to combine.
    🕒 05:33
11. Taste and adjust seasoning with Soy Sauce (to taste) and Pepper (to taste) if needed.
    🕒 06:05
12. Drizzle with Sesame Oil (finishing) (to taste).
    🕒 06:19
13. Crack Eggs 2 into another bowl, whisk, and mix in the chopped Nira (Garlic Chives). Season with Salt (a pinch) and Pepper (a pinch).
    🕒 07:03
14. Heat Taihaku Sesame Oil (for cooking) (to taste) in a frying pan over high heat. Pour in the egg mixture and stir-fry until it becomes half-cooked.
    🕒 07:21
15. Gently place the stir-fried nira tama on top of the beef noodles on a plate.
    🕒 07:56
16. [The Key to Success!] Don't stir-fry the eggs with the beef noodles. Cook them separately until half-done and then top the noodles. This ensures you enjoy the delightfully gooey texture.
    🕒 08:48