Marinate 300g of Mokshim Bulgogi with bulgogi seasoning. Before seasoning the bulgogi, remove one sheet at a time and marinate it so that it does not overlap. That's how it doesn't lump when cooked. The seasoning is 4 tablespoons of soy sauce, 1 tablespoon of minced garlic, 1/2 tablespoon of sugar, 1/3 tablespoon of sesame oil, 1 tablespoon of cooking wine, and pepper.

Wash dried shiitake mushrooms in water and soak them in 500cc water. Soaked mushroom water will be used as broth. It is said that dry shiitake is more nutritious than raw shiitake.

Cut the pine mushrooms in half horizontally, and tear the enoki mushrooms. Cut cabbage, perilla leaves, and carrots into the same size as mushrooms, and slice green onions diagonally.

Add 500cc of boiled cabbage water to the radish and boil it for about 10 minutes. (You can just use water, but it's good to use it as broth instead of throwing away the blanched water.) Remove the radish and mix the broth with the shiitake mushroom.

Now I'm going to put the ingredients neatly in a hot pot. Place mushrooms and vegetables around the edge of the pot and place the picked radish in the middle.

Put the marinated bulgogi on top of the radish. Pour in the broth. If you want to add the noodles or drink a lot of soup, hold about 1000cc of broth. Add about 700cc of broth if you want to eat your own. Put the green onions on top and boil it. That's it.

When bulgogi is done, season it with soy sauce and salt. If you add a slice of fresh pepper and boil it, it's done. If you want to eat more spicy, add more fresh peppers.