Steps

1. Finely slice 5cm of green onion. Soak the sliced green onion in water to remove pungency, then thoroughly drain.
   🕒 01:14
2. Roll 2-3 shiso leaves tightly and chop them roughly.
   🕒 01:49
3. In a bowl, combine 1/2 tbsp miso, 1/2 tbsp sugar, 3 tbsp cooking sake (rice wine), and 1/2 tsp potato starch. Mix well to create sauce mixture [A].
   🕒 02:25
4. Add 2 tsp of Shin Ramyun's attached powder soup and 1 bag of Shin Ramyun's attached vegetable pack to the prepared sauce mixture [A], and mix thoroughly. Adjust the amount of powder soup to your preference for your desired level of spiciness.
   🕒 03:10
5. Heat vegetable oil in a frying pan. Add 150g of ground pork and stir to break it up, cooking until it turns a nice brown color.
   🕒 03:58
6. Once the pork is thoroughly cooked and the fat becomes transparent, add the sauce mixture made in step 4. Carefully toss to coat everything evenly, avoiding splattering oil. Simmer until thickened due to the potato starch.
   🕒 04:30
7. Bring a pot of water to a rolling boil and cook 1 bag of Shin Ramyun noodles for the indicated time (approx. 4.5 minutes, or 4 minutes for a firmer texture). Cooking them with a slight al dente bite will result in a delicious texture as they continue to cook in the residual heat.
   🕒 05:43
8. Drain the cooked noodles and place them in a serving bowl.
   🕒 06:41
9. Drizzle 1 tsp soy sauce and 1 tsp sesame oil over the noodles in the bowl and mix well to coat the noodles evenly. This step allows the noodles to absorb flavor and makes them easier to mix with the ground pork topping.
   🕒 06:56
10. Top the noodles with the spicy ground pork mixture.
    🕒 07:23
11. Garnish with the finely sliced green onion and shiso leaves. Optionally, add a small amount of the Shin Ramyun attached powder soup for extra flavor. Enjoy!
    🕒 07:32