Ingredients

• 500g beef for bulgogi

• Enoki mushrooms

• A handful of crown daisy (ssukgat)

• 1 green onion

• 1/2 onion

• 1 piece kelp (dashima)

• A handful of glass noodles (dangmyeon)

Seasoning

• Broth: 1 piece kelp, 1 tbsp soy sauce, 1 tbsp cooking wine, 1 tsp sugar

• Bulgogi marinade: 5 tbsp TK bulgogi galbi sauce, 1/2 tbsp sesame oil, 1 tsp sesame seeds, 1 tbsp cooking wine, a pinch of black pepper

Instructions

1. Slice the onion thinly and cut the green onion diagonally. Wash the mushrooms and crown daisy.

2. Soak the glass noodles in water for about 30 minutes.

3. In a bowl, mix TK bulgogi galbi sauce, sesame oil, cooking wine, sesame seeds, and black pepper.

4. Add the beef to the marinade and massage well. For best results, let it sit in the refrigerator for about 30 minutes.

5. In a clay pot (ttukbaegi), stir-fry the marinated beef. Once the beef is partially cooked, pour in plenty of prepared broth, then add the glass noodles and onion. Cook until softened.

6. When the beef is fully cooked, top with green onion, mushrooms, and crown daisy. Serve hot.