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