Beef Bulgogi

Grate 1/2 a pear to prepare the juice.

Mix 1 tbsp minced garlic, 2 tbsp black sugar, 6 tbsp soy sauce, 3 tbsp mirin, 2cm yellow mustard, 1/2 tbsp salt, 1 tbsp sesame oil, and 3 pinches of pepper to make the marinade.

Squeeze the blood out of 600g of bulgogi beef.

Place the beef in the marinade and mix well.

Slice 1 green onion and add it to the mix.

Soak 30g of glass noodles in lukewarm water for 30 minutes.

Prepare and slice 1/4 onion, 1/2 enoki mushroom, a little carrot, 1/2 green onion, a handful of oyster mushrooms, and a little napa cabbage.

Pour 200mL of water into a pan and arrange the marinated beef and prepared vegetables neatly on one side.

Start by boiling over high heat.

Cover with a lid, reduce to medium-low heat, and boil for 5 minutes.

After 2 minutes, open the lid and flip the meat once.

Close the lid and boil for another 3 minutes.