Boil the dried seaweed on heat for 20 minutes. Then put dried seaweed into warm water with 1 tbsp of vinegar for about 15 minutes to wash.

Slightly wash the dried anchovies. Immerse them for about 15 minutes.

Cut the luncheon meat into slices.

Cut the end of seafood mushrooms and remove away the dirt with a paper towel or wash it.

Wash the soybean sprouts.

Cut onion into strips.

Open the instant korean noodles and separate the spicy powder and vegetable powder.

Boil 2000 ml water. Add dried seaweed, dried anchovies into water. After boiling for about 15 minutes, turn to small heat. Throw away the dried anchoices and cut dried seaweed into strips for future use.

Add doenjang and gochujang sauce to the water of dried seaweed, minced garlic and spicy powder (inside the instant noodle’s package). Stir them and reserve for future use.

Turn to high heat. Add 1 tbsp of oil, 2 slices of ginger and soybean sprouts and fry them for about 1 minute. Place them into the pot.

Place luncheon meat, tofu, chinese red sausage, onion, soybean roll, oyster mushroom, leeks, rice cakes and dried seaweeds together. Add the water from dried seaweed and turn on high heat to boil.

After boiling, add Korean instant noodles, egg, kimchi, yellow radish, and cheese. Place the lid on for about 1 minute. Stir them and serve.