Cut the nira (garlic chives) into four equal parts after trimming the roots.

Bring water to a boil in a pot, add pork slices one by one, and simmer on low heat until the color changes. Remove and set aside.

Skim off any scum from the boiling water, then add the somen noodles and cook according to the package instructions.

Add the nira to the pot just before the noodles are done, blanch briefly, then drain both the noodles and nira. Rinse under cold water to cool.

In a bowl, mix all the sauce ingredients (gochujang, mentsuyu, water, vinegar, garlic, sesame seeds, sesame oil).