Steps

1. Prepare boiling water, wash 1 egg well, and boil for 7.5 to 8 minutes to make a soft-boiled egg. Once boiled, immediately transfer to cold water to cool.
   🕒 02:33
2. Slice 30g of cucumber and julienne it.
   🕒 02:58
3. Finely chop 40g of kimchi.
   🕒 03:36
4. Quickly blanch 50g of pork belly.
   🕒 04:03
5. Shred the blanched 50g of pork belly.
   🕒 04:44
6. Lightly season the shredded pork belly with Ajishio (Seasoned Salt) to taste.
   🕒 05:16
7. Thoroughly chill the blanched pork belly, chopped cucumber, and kimchi.
   🕒 05:25
8. Grate 1 clove of garlic (3g grated garlic).
   🕒 05:34
9. In a bowl, combine 1 tbsp gochujang, 2 tsp sugar, 1/2 tsp fish sauce, 1 tsp vinegar, 2 dashes MSG(Ajinomoto) (MSG), 1/2 tsp soy sauce, 2 tsp sesame oil, 6 dashes Ichimi Togarashi (Japanese Chili Powder), 3g grated garlic, and 2/3 tsp Dashida, and mix well.
   🕒 05:37
10. Thoroughly chill the prepared sauce in the refrigerator or freezer.
    🕒 07:49
11. Prepare ice-cold water.
    🕒 09:59
12. Boil 100g of somen noodles (2 bundles) in boiling water for 45 seconds.
    🕒 10:04
13. Immediately drain the boiled somen noodles, rinse with cold water, and immerse in ice-cold water for 1 minute. During this time, mix the somen well. [Chef's Tip!] By boiling for 45 seconds and then soaking in ice water for 1 minute, the somen absorbs the ice water, resulting in a firm, chewy texture like Korean naengmyeon.
    🕒 10:53
14. Firmly squeeze out the water from the somen noodles removed from the ice water.
    🕒 11:59
15. Add the squeezed somen noodles to the bowl with the chilled sauce and mix well, gently massaging by hand to coat the noodles evenly with the sauce.
    🕒 12:18
16. Plate the somen noodles, arranging them in a coiled shape.
    🕒 12:54
17. Place the chilled chopped kimchi next to the noodles on the plate.
    🕒 13:01
18. Scatter the shredded pork belly.
    🕒 13:18
19. Garnish with the julienned cucumber.
    🕒 13:32
20. Halve the soft-boiled egg and place it on top of the somen noodles.
    🕒 13:47
21. If desired, scatter shredded chili threads to taste.
    🕒 13:55
22. Drizzle with roasted sesame seeds to taste and Rayu (Chili Oil) to taste.
    🕒 14:05