Beef Bulgogi Hot Pot

Soak 200g of glass noodles in water 30 minutes in advance.

Lightly wipe the beef sirloin with a paper towel to remove blood.

Separate the oyster mushrooms into individual pieces, and trim the bottom of the enoki mushrooms before slightly separating them.

Thinly slice 3 shiitake mushrooms and half an onion.

Slice the green onions diagonally and thinly slice the carrot into bite-sized pieces.

Thinly slice 3 Cheongyang chili peppers.

Season the beef with 5 tablespoons of Jin soy sauce.

Mix the prepared beef sirloin, onion, 2 tablespoons of minced garlic, soy sauce, 1 tablespoon of sesame oil, a dash of black pepper, 3 tablespoons of mirin, and 3 tablespoons of sugar, then marinate for 20-30 minutes.

Place the marinated beef sirloin at the bottom of a hot pot, and arrange the glass noodles, oyster mushrooms, enoki mushrooms, shiitake mushrooms, carrots, green onions, and Cheongyang chili peppers nicely on top.

Pour 600ml of kelp stock into the pot.

Add about 3 tablespoons of mirin, rice wine, or any alcohol you have at home.

Turn on high heat and bring to a boil.

Once the broth starts boiling, gently loosen the meat while cooking.

Taste the broth and if it is bland, add about 1 tablespoon of Jin soy sauce.

Add a dash of black pepper, boil until the meat and vegetables are fully cooked, then turn off the heat.