Bulgolgi stew

Ingredients

• glass noodles
• 1 tbsp soy sauce
• 2 cloves minced garlic
• 2 tsp sugar
• 2 tsp honey
• 0.25 tsp ground black pepper
• 1 tsp toasted sesame oil
• 8 ounces thinly sliced beef
• 2 cups water
• 0.5 tsp kosher salt
• 0.5 tsp fish sauce
• 1 ounce onion
• 2 scallion
• 1 ounce starch noodles
• 1 ounce Enoki mushrooms
• 1 egg

1. 1.Soak glass noodles
2. 2.Combine 1 tbsp soy sauce, 2 cloves minced garlic, 2 tsp sugar, 2 tsp honey, 0.25 tsp ground black pepper, and 1 tsp toasted sesame oil in a bowl. Mix it well until the sugar is dissolved. Add the 8 ounces thinly sliced beef and mix well to marinate. Cover and refrigerate.
3. 3.Place an earthenware pot on the stove with 2 cups water, 0.5 tsp kosher salt, and 0.5 tsp fish sauce. Bring to a boil.
4. 4.When it starts boiling, add the beef, 1 ounce onion, and the 2 scallion. Let it cook without the lid for about 10 minutes over high heat.
5. 5.Add the 1 ounce starch noodles, stirring a few times, and cook for 1 minute. Add 1 ounce Enoki mushrooms and cook for a few minutes. Crack an 1 egg and put it in the center of the bubbling stew.