Steps

1. Finely mince 1/3 stalk of green onion.
   🕒 03:00
2. Remove the core from 2 cloves of garlic, mince them, and place in the same bowl as the green onion. (Secret Tip!) In Japanese cuisine, garlic is not used extensively, so mastering the correct mincing technique often comes with experience.
   🕒 03:34
3. Finely chop 1/3 bunch of chives.
   🕒 04:47
4. Roughly chop 50g of pickled daikon radish (takuan), leaving some texture.
   🕒 05:42
5. Heat a frying pan over medium heat, add 150g of ground pork without oil, season with a pinch of salt and a pinch of pepper, and stir-fry while breaking it apart. Cook until the meat juices become clear. (Secret Tip!) By cooking until the meat juices are clear, you eliminate the pork's gamey smell and achieve a more delicious result.
   🕒 06:24
6. Once the ground pork is browned, add the chopped green onion and garlic and stir-fry until fragrant.
   🕒 07:19
7. Add 1 tsp of doubanjiang (chili bean paste) and stir-fry briefly until fragrant.
   🕒 07:38
8. Add 300cc of chicken stock, 3 tbsp of soy sauce, 1 tbsp of sugar, 1 tbsp of miso, and 3 tbsp of white sesame paste ([A] seasonings). Bring to a simmer over medium-low heat. (Secret Tip!) To ensure the miso and sesame paste dissolve well, cook over medium-low heat rather than high heat.
   🕒 07:52
9. Add the chopped chives and cook briefly. Do not overcook the chives to prevent them from losing their vibrant color.
   🕒 08:48
10. Add 300cc of soy milk and 1 tbsp of vinegar, and heat gently over low heat. Do not let it come to a rolling boil. (Secret Tip!) Adding the soy milk and heating it gently without boiling vigorously will result in a beautiful finish. The vinegar acts as a secret ingredient, adding a clean and crisp flavor.
    🕒 09:12
11. Boil the frozen udon noodles according to the package instructions.
    🕒 09:47
12. Place the boiled udon noodles in a bowl, and ladle the prepared soup over them. Sprinkle with the roughly chopped pickled daikon radish, white sesame paste, and chili oil.
    🕒 11:36