First, pour 500mL of water into a suitable size pot or wok and place it on fire.

In the meantime, I'm going to put it on top and cut the chives to add flavor and deliciousness.

Now put a tablespoon of cooking oil in a preheated frying pan over high heat for 3 minutes and fry the eggs half-cooked. Now boil the noodles in boiling water. As I said before, it would be good if you adjust the amount according to your preference, right? I'll put in the powder. Bring to a boil, stirring well, and simmer for 3 to 30 to 4 minutes until it's slightly undercooked. When cooked, leave about 6 tablespoons of water, pour it all out, and put it back on the heat, add both soups and cook for about a minute. At this time, it tastes better when the sauce is cooked so that it permeates the noodles well.

Place on a large plate, place the bococoni cheese in places, microwave it for 30 to 40 seconds, and melt the cheese slightly. (The point is not to melt completely!)

Now, if you add half-cooked egg fries, Chapagetti's extra-flavored olive oil, and seaweed powder and chives included in the Buldak Getty, the Buldak Getty is complete!

Shall we taste it now? If you pop the yolk and mix it with the noodles, the savory taste doubles. As expected, I liked the combination that the spicy scent came out and I didn't get tired of it, and the bococoni cheese went smoothly. Then enjoy today, too!