Add Garlic Powder, Gochujang, Miso, Chicken Bouillon Paste, Kayanoya-no-Dashi, Oyster Sauce, Sesame Oil, and Japanese Ichimi Red Peppers in the stone bowl.
Add water to the stone bowl.
Mix water and ingredients well.
Bring the stone bowl to a boil by starting with the lowest heat to avoid damaging the bowl. (IMPORTANT!)
Start boiling water in a pot for boiling Udon noodles.
When the water starts boiling, add Udon noodles into the pot and boil for 1-2 mins. Occasionally, try to loosen the Udon noodles with a cooking tool (I prefer the most versatile tool, chopsticks).
Once the Udon noodles are boiled, drain the water over a colander and let the Udon noodles rest in it.
When the soup begins to boil, add each piece of pork belly one by one into the stone bowl (do not place all at same time).
Add Konjac
Add Shimeji mushrooms
Add Kimchi
Add spring onions
Add your Udon noodles into the bowl. Put a lid on the stone bowl and keep boiling for about 2-3 mins. Adjust the heat level if necessary (to avoid overflowing).
Add a raw egg into the middle of the stone bowl carefully and keep boiling until the egg hardness is to the level you desire.
Ita-daki-masu! (Japanese greeting word to say right before you eat. It means "thank you for the food!")