Korean Mushroom Bulgogi Jeongol

Soak 80 g sweet potato noodles in lukewarm water for only 10 to 15 minutes, then drain them.

Keep them slightly firm, because fully softened noodles can turn mushy once they simmer in the hot broth.

Mix 350 g sliced beef with 2 tablespoons soy sauce, 1 tablespoon sugar, and 1 tablespoon minced garlic.

Toss gently so the thin slices do not tear, then marinate for 10 minutes until the seasoning lightly coats the meat.

Slice the shiitake mushrooms about 0.5 cm thick.

Trim off the enoki base and separate the clusters, then cut 120 g onion into 1 cm strips so it softens evenly and releases sweetness into the broth.

Spread the onion across the bottom of the jeongol pot, then arrange the shiitake and enoki around the sides.

Place the marinated beef in the center, separating the slices so they cook evenly instead of clumping.

Pour in 1000 ml water and the remaining 1 tablespoon soy sauce, then bring it to a boil over high heat.

When the edges bubble strongly, skim off foam, lower to medium heat, and simmer for 5 minutes.

Add the soaked noodles and simmer for another 5 to 6 minutes.

Serve when the noodles look translucent and the beef has no red center, then keep the pot at a gentle low simmer at the table.