Yukgaejang Cup Noodle Gamjatang-Style Recipe

Yukgaejang cup noodles – 1 (instant spicy shredded beef soup cup noodles)
Perilla seed powder – 1 T (ground toasted perilla seeds; adds a nutty flavor similar to sesame but more earthy)
Perilla leaves – 5 (kkaennip; Korean perilla leaves, different from Italian basil though shiso leaves can work as a substitute if unavailable)
Perilla oil – 0.5 T (toasted perilla seed oil; toasted sesame oil can be used as a substitute, though the flavor will differ slightly)
Ssamjang – to taste (Korean seasoned soybean paste dip, usually served with grilled meat; found at any Korean grocery store)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)

Get your yukgaejang cup noodles ready.
Tip.It's easier to peel off the plastic film if you flip the cup upside down and pull both sides apart.
Measure out the perilla seed powder, perilla leaves, and ssamjang ahead of time.
Add the perilla seed powder, perilla leaves, and ssamjang on top of the noodles, pour hot water up to the fill line, cover, and let it sit for 3 minutes.
Tip.Give it a stir halfway through so the perilla powder and ssamjang dissolve more evenly.
After 3 minutes, stir in the perilla oil and mix well — that's it, you're done.