Ingredients

• 500 g beef sirloin
• 60 g glass noodles
• 1 onion (200 g)
• 3 shiitake mushrooms (90 g)
• 60 g scallions
• 30 g carrot
• salt, to taste
• ground black pepper, to taste
• 3 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon chopped green onion
• 1/2 tablespoon minced garlic
• 1 tablespoon rice wine
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• a little ground black pepper
• 4 cups water

Instructions

1. Thinly slice the beef to about 0.3 cm thick and cut into bite-size pieces.
2. Soak the glass noodles in lukewarm water for about 30 minutes, then cut into 10 cm lengths.
3. Slice the onion into long strips and the shiitake mushrooms into 0.3 cm-thick slices.
4. Cut the scallions into 5 cm lengths and slice the carrot into thin pieces about 5 × 1 × 0.3 cm.
5. Mix the soy sauce with the remaining seasoning ingredients to make a marinade.
6. Coat the beef with the marinade and let it sit for 30 minutes so the flavor is absorbed.
7. Place the marinated beef in a ddukbaegi (earthenware pot).
8. Add the prepared vegetables and glass noodles, then simmer over medium heat until the beef is cooked.
9. Season with salt and ground black pepper to taste.