Steps

1. [Umakacchan Natto Arrangement] In a bowl, add 1 pack natto, then add the accompanying sauce and mustard and mix.
   🕒 02:20
2. Separate 1 egg into yolk and white.
   🕒 03:17
3. Bring 450cc water to a boil in a pot, then add 1 packet Umakacchan and the separated egg white. Once the noodles loosen, dissolve the powdered soup. [Tip!] The egg white will solidify, so boiling it with the noodles makes it a topping.
   🕒 01:30
4. Serve in a bowl, drizzle with seasoning oil, then top with the mixed natto, egg yolk, and green onion to taste. Add kimchi to taste if desired.
   🕒 04:24
5. [Umakacchan Spicy Cabbage Tantanmen] Roughly chop 100-120g cabbage.
   🕒 05:04
6. Bring 450cc water to a boil in another pot, then boil the roughly chopped cabbage for about 2 minutes. Drain and transfer to a bowl. [Tip!] To maintain a crisp texture, it's recommended to boil the cabbage separately from the noodles.
   🕒 05:18
7. Add 1 tsp doubanjiang and 2 shakes MSG(Ajinomoto) to the boiled cabbage and mix.
   🕒 06:20
8. Bring 450cc water to a boil in another pot, then add 1.5 tsp lard, 60g pork slices, and 1 packet Umakacchan, and boil for 2 minutes.
   🕒 06:01
9. Once the pork and noodles are cooked, dissolve the powdered soup.
   🕒 06:50
10. Serve in a bowl, drizzle with seasoning oil, and add the mixed spicy cabbage.
    🕒 07:28
11. [Umakacchan Yakiramen] Rehydrate 3g dried wood ear mushrooms in hot water and julienne.
    🕒 08:08
12. Roughly chop 80g cabbage and peel 5g garlic.
    🕒 08:11
13. Heat 2 tsp lard in a small frying pan and stir-fry 60-70g pork slices.
    🕒 09:11
14. Once the pork is cooked, add cabbage, wood ear mushrooms, and salt and pepper to taste, stir-fry further, then remove the ingredients from the frying pan. [Tip!] Removing the ingredients once makes it easier to cook the noodles.
    🕒 09:49
15. Add 150cc water to the same frying pan and bring to a boil, then cook 1 packet Umakacchan noodles. Simmer until the noodles loosen and most of the water has evaporated. [Tip!] Simmering the noodles in less water achieves the ideal moisture content for yakiramen. Adjust to 200cc water depending on the size of the frying pan.
    🕒 10:39
16. Once the noodles are dry, add the removed ingredients and 2/3 of the Umakacchan powdered soup, and mix until the flavors are well combined. [Tip!] Using the entire powdered soup packet would make the taste too strong, so use about 2/3.
    🕒 11:58
17. Add grated 5g garlic, black pepper to taste, and Umakacchan seasoning oil and mix well. [Tip!] Adding the seasoning oil at the end maximizes the pork flavor.
    🕒 12:21
18. Serve in a bowl, garnished with red pickled ginger to taste, green onion to taste, and toasted sesame seeds to taste.
    🕒 13:05