Ingredients

• 100 g beef
• 300 g thin wheat noodles (somyeon)
• 200 g napa cabbage leaves
• 45 g carrot
• 60 g oyster mushrooms
• 60 g spinach
• 30 g scallions
• 1 tablespoon soy sauce for soup
• 2 tablespoons water
• Korean broth: 1 piece kelp (10 x 10 cm), 6 cups water (1.5 L), 1 tablespoon soy sauce, 1 tablespoon rice wine (cheongju), a little salt
• Seasoning sauce: 2 tablespoons soy sauce, 1 tablespoon minced scallion, 1/2 tablespoon minced garlic, 1/2 tablespoon red pepper powder, 1/2 tablespoon sesame oil, a little salt and black pepper

Instructions

1. Soak the kelp in cold water in a pot for about 30 minutes, then bring to a boil over high heat. Remove the kelp once the broth boils, and season the broth with soy sauce, rice wine, and salt to make the kelp broth.
2. Cook the noodles in boiling water over medium heat. Rinse them in cold water, rub-wash them, shape into portions, and drain.
3. Slice the beef and carrot into thin flat pieces about 5 x 1 x 0.3 cm.
4. Cut the napa cabbage leaves into 3 cm lengths.
5. Shred the oyster mushrooms thinly along the grain and cut the scallions into 5 cm lengths.
6. Mix the remaining ingredients with soy sauce to make the seasoning sauce.
7. Arrange the cooked noodles, beef, and vegetables in a hot pot without overlapping colors. Top with the seasoning sauce, pour in the hot broth, and boil over medium heat.
8. When the napa cabbage is cooked, reduce to low heat and continue cooking while serving portions at the table.