Boil water in a pot.

Slice bacon into bite-sized pieces and thinly slice the onion.

Cook the noodles until 80% done, then drain.

Heat oil in a pan and sauté the onion lightly.

Add bacon to the pan and continue sautéing.

Pour 180ml of milk into the pan.

Add the jjambbong seasoning packets (both dry and liquid).

Add the slice of cheddar cheese and stir until melted.

Add the partially cooked noodles to the pan and mix well.

Simmer until the sauce thickens, then finish with chili oil.